Yields Serves 10 to 12
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.

Chile-Roasted Acorn Squash