This roasted acorn squash is served with a spiced yogurt sauce that you're going to find absolutely irresistible! It's a great way to switch up things from plain ol' acorn squash!
Preheat oven to 425°F. Line a baking sheet with parchment if desired for easy clean up.
Place cut squash on baking sheet and drizzle with olive oil and sprinkle with 1/2 teaspoon of the salt and pepper. Use your hands to coat the squash evenly with oil.
Roast at 425°F for 30 minutes, flip each slice and continue to roast for 20-30 minutes or until golden brown and fork-tender.
While the squash roasts, prepare yogurt sauce by whisking together yogurt, buttermilk, cinnamon, paprika, remaining 1/2 teaspoon salt, garlic powder, cayenne, allspice.
Serve squash with a drizzle or a spoonful of yogurt sauce. Garnish with fresh parsley if desired.
Notes
You may not need all the yogurt sauce, depending on how much you use.
If you're not planning to eat this all at once, leave the sauce separate from the squash so you can give it a stir and drizzle it on right before you eat the squash.