Careme

Instructions

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1. 1.

   Heat the oven to 425°F. Halve and seed the 1½ lb acorn squash, then cut it into ½-inch-thick wedges.

2. 2.

   Core the 1 red bell pepper and cut it into wide strips. Peel the ½ lb red onion and cut it into wedges.

3. 3.

   Zest the 1 lemon, then juice it; set both aside.

4. 4.

   On a large rimmed baking sheet, toss the squash, pepper, and onion with:

   • 1½ tablespoons olive oil
   • 1½ teaspoons fine sea salt
   • ¾ teaspoon ground cumin
   • ½ teaspoon ground coriander
   • 1 teaspoon smoked paprika

   Spread in a single layer, using two pans if crowded.

5. 5.

   Roast for 25–30 minutes, turning once, until the squash is tender and the edges of the vegetables are browned.

6. 6.

   Toss the roasted vegetables with the prepared lemon zest and juice. Plate alongside brats or sausages.

Want more detail? See the temperature guide.