Chile-Roasted Acorn Squash
Time: 1 hour. You can eat these spicy-sweet, soft wedges skin and all.
How to Make It
Step 1
1
Preheat oven to 400°. Cut squash in half and scoop out seeds. Cut each half into 3 wedges. In a small bowl, stir remaining ingredients together with 1 tbsp. water.
Step 2
2
Slather wedges with chile mixture, holding over bowl to catch drips (use about half of mixture). Set wedges in an oiled rimmed baking pan; cover loosely with foil.
Step 3
3
Bake squash 15 minutes. Uncover and drizzle with remaining chile mixture. Bake until very tender, about 25 minutes more. Sprinkle with salt to taste.
Step 4
4
Make ahead: Chill, covered, up to 1 day; reheat 20 minutes at 350°.
Step 5
5
Note: Nutritional analysis is per serving.
Ingredients
2 large acorn squash
1 1/2 tablespoons minced canned chipotle chiles
About 2 tsp. kosher salt
7 tablespoons canola oil
6 tablespoons packed dark brown sugar
Directions
Step 1
1
Preheat oven to 400°. Cut squash in half and scoop out seeds. Cut each half into 3 wedges. In a small bowl, stir remaining ingredients together with 1 tbsp. water.
Step 2
2
Slather wedges with chile mixture, holding over bowl to catch drips (use about half of mixture). Set wedges in an oiled rimmed baking pan; cover loosely with foil.
Step 3
3
Bake squash 15 minutes. Uncover and drizzle with remaining chile mixture. Bake until very tender, about 25 minutes more. Sprinkle with salt to taste.
Step 4
4
Make ahead: Chill, covered, up to 1 day; reheat 20 minutes at 350°.
Step 5
5
Note: Nutritional analysis is per serving.
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