Chicken Fajitas with Roasted Spiced Acorn Squash 1 acorn squash 1 pound of chicken breasts, cut into strips 1 whole sweet onion, sliced into long strips 2 whole sweet peppers, cut into long strips 1 can of green chiles, diced (optional) Warm flour tortillas (optional) guacamole and salsa (optional) salt pepper, cumin, chili powder, pumpkin pie spice fajita seasoning packet (or make your own blend with cumin, garlic, peppers) olive oil - 2 tbsp, divided Preheat oven to 425. Carefully cut the squash into bite size chunks, removing peel and inner stringiness. Toss squash in 1 tbsp of olive oil. Spread chunks on baking sheet lined with foil or parchment. Sprinkle with salt, pepper, cumin, chili powder and pumpkin pie spice. Roast for 30 minutes or until fork-tender. Warm up a skillet and add remaining tbsp of oil. Heat oil and add chicken, browning all sides. Sprinkle with salt and pepper as it cooks. Once the chicken is cooked thoroughly, remove from heat and move to a bowl. Return pan to heat and add onions. Saute until onions begin to turn soft and translucent. Add peppers and chiles, continuing to stir and cook until the veggies are soft. Return chicken to the pan to heat it up. Add your spices or fajita packet. Just before everything is done, add the squash cubes to warm them up in the sauce. Remove from heat and serve in tortillas. Garnish with salsa and guacamole.