Make this: Spiced acorn squash

There's probably no dish more seasonal than squash. Roasting these underrated gems in warming spices sets off their sweet, nutty flavour.

Spiced acorn squash recipe from The Jewish Food Hero Cookbook

Serves 8

Preparation time 15 minutes

Cooking time 45 minutes

Jewish cooking isn't exactly renowned for being light. Instead, it's known for being hearty, wholesome and, above all, delicious. These are the characteristics that cookbook author Kenden Alfond wanted to keep when she set out on her mission to pioneer plant-based Jewish cooking, and take the traditional dishes on a journey towards becoming lighter and healthier.

Alfond knows what she's talking about. She's a psychotherapist and 99 per cent vegan, with certificates in plant-based nutrition and a master's in counselling. She's lived and worked around the world, including stints for NGOs in India, Afghanistan and beyond – and she's left no stone unturned when it comes to exploring food culture across the globe.

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Doña Paula Estate Malbec 2018

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Alfond has also seen first hand the importance of having a strong, nourishing food culture – one that looks out for both people and the planet. This ethos inspired her to set up her website ( and write The Jewish Food Hero Cookbook, both of which are designed to get us eating in a way that's more sustainable for both us and the environment.

The other important thing about Jewish cooking is that it's designed to be shared, which means it's perfect for groups and gatherings – and the festive time of year, when we (hopefully) can come together to celebrate. There's never been a more important time for family and community than now, and these recipes are designed to give all the goodness without the grease.

Here, we have Alfond's recipe for roasted spiced acorn squash.

The Jewish Food Hero Coookbook, $16.59,

To learn more and for more plant-based Jewish recipes, visit


  • 4 acorn squash (or other varieties of greenskinned winter squash such as buttercup or kabocha squash)
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 2 tsp oregano
  • 1 tsp salt
  • 1 tsp cinnamon
  • 2 cups vegetable broth
  • 1 tsp minced fresh garlic (from 2 cloves)


  1. Preheat the oven to 350 F.
  2. Prepare the acorn squash: cut the squash lengthwise and de-seed.
  3. Place on 2 baking trays and set aside.
  4. To make the spice marinade, mix the chili powder, cumin, paprika, oregano, salt and cinnamon together in a small bowl.
  5. Place vegetable broth in a glass mixing jar.
  6. Add the desired amount of the powdered spice mix to the broth – half of the mixture if you like less spice, and all if you like a more powerful taste. You can save any remaining spice for another recipe.
  7. Add the prepared garlic, and close the jar with the lid.
  8. Shake vigorously to combine.
  9. Assemble and bake the squash: Pour the spice liquid over the acorn squash, making sure each one is covered with at least 1 inch of liquid.
  10. If you want to prepare some of the squash spice-free, just add plain vegetable broth to the acorn squash, making sure each one is covered with at least 1 inch of liquid.
  11. Cover with aluminum foil, and bake for 30 minutes.
  12. Uncover and bake for 15 more minutes, or until the squash is tender.
  13. To serve, transfer to a serving platter and serve warm.