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Chile-Roasted Acorn Squash Recipe

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This recipe for Chile-Roasted Acorn Squash is from The Blacks Cook - Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 large acorn squash
1-1/2 tablespoons canned chipotle chiles, minced
2 tablespoons kosher salt, more or less
7 tablespoons canola oil
6 tablespoons brown or coconut sugar
Directions:
Directions:
Preheat oven to 400º. Oil a rimmed baking pan. Cut squash in halves and scoop out seeds. Cut each half into 3 wedges. In a small bowl, stir remaining ingredients together with 1 tablespoon of water. Slather wedges with chile mixture, holding over bowl to catch drips (use about half of mixture). Set wedges in the baking pan - cover loosely with foil. Bake squash 15 minutes. Uncover and drizzle with remaining chile mixture. Bake until very tender, about 25 minutes more. Sprinkle with salt to taste.

To make ahead: Chill, covered, up to one day; reheat for 20 minutes at 350º.
Number Of Servings:
Number Of Servings:
8 to 10 as a side dish
Preparation Time:
Preparation Time:
one hour
Personal Notes:
Personal Notes:
You can eat these spicy-sweet, soft wedges skin and all.

 

 

 

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