Preheat the oven to 400°F.
Slice the squash in half crosswise. Scoop out the seeds and pulp, discarding the pulp. Rinse the seeds and set aside to drain. Slice each squash half into ¼-inch to ½-inch rounds.
In a large mixing bowl, combine the 3 tablespoons olive oil, maple syrup, cumin, chipotle powder, paprika, and salt. Add the squash and toss to thoroughly coat. Arrange the squash in a single layer on a large baking sheet, overlapping the slices slightly if necessary.
On a separate baking sheet, toss the squash seeds with the remaining 1 teaspoon of olive oil and a light sprinkle of salt.
Place the squash and seeds in the oven. Roast the squash for 20 to 25 minutes, turning the slices halfway. Check on the seeds after 10 minutes and remove from the oven when golden brown. The squash will be ready when fork-tender, golden brown, and caramelized.
Place the squash on a large serving dish. Sprinkle the toasted seeds, queso fresco, and cilantro leaves over the squash. This dish is best served warm.
Reprinted with permission from Vibrant Food written and photographed by Kimberley Hasselbrink (Ten Speed Press, © 2014)
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