Roasted Acorn Squash Recipe

In a mixing bowl, combine olive oil, salt, black pepper, poultry seasoning, minced garlic, brown sugar, and cinnamon.
Whisk to combine marinade ingredients and add 2 Tbsp raisins, stirring to coat them evenly.
Cut acorn squash in half lengthwise and remove seeds. Then, cut ½-inch wide slices (half rings, width-wise).
Add the cut squash slices to a large size mixing bowl and pour the marinade over top.
Rub the mixture into the squash with your hands. Alternatively, you can use a basting brush.
Spread dressed squash and the 2 Tbsp marinated raisins out on lined baking sheets. Drizzle any leftover marinade on top of the slices of squash.
Bake at 425F for 20 minutes, flipping the slices half way through.
Top with fresh minced parsley and remaining 1 Tbsp of uncooked raisins.