Let’s continue with another Thanksgiving dish that I really love! Acorn squash is my favorite from all the squashes. I usually roast them with honey or maple syrup. This time I’m leaning toward spicy. Extremely delicious, I couldn’t stop eating. . . . . 1 medium acorn squash 2 tbsp Olive oil 2 tbsp Brown sugar 1/2 tsp Salt 1/4 tsp black pepper 1 tsp Cumin 1 tsp Chili powder 1 tsp cinnamon Over the squash Pecans and dried cranberries sauté with butter and fresh thyme . . . . Cut the squash in slices. Scoop the seeds. Combine all the rest of the ingredients in bowl. Pour over the slices of squash and combine well. Don’t be afraid use your hands. Make sure they are coated. Roast on 400F degree until squash is cooked through and caramelizes. Meantime in a sauce pan combine buter, chopped pecans, cranberries and fresh thyme. Just a few minutes to warm them up. Arrange squash in a platter and drizzle the pecan+cranberries mixture over. Enjoy! . . . Did you check my Thanksgiving guide ye...