I don’t know whether it’s the cooler temperatures outside, or the bright orange pumpkins lining doorsteps in October, but this time of the year I always crave squash, squash, and more squash.
Squash in all shapes, colors, and sizes are delicately balanced on top of each other at the grocery store, that is, until the sneaky kid grabs the bottom one and they all topple over. I commend that kid, it’s imperative you pick the best one.
This roasted acorn squash has multiple flavor profiles that meld for a hearty, comforting side dish. There’s a punch of sweetness from the maple syrup that caramelizes at high heat, a little hit of salt that leaves you craving more, and zip of spice from the chili powder.
I put two teaspoons of chili in the recipe because I don’t find chili powder very spicy, but if you’re sensitive to spice just use one teaspoon. The squash rounds out and somewhat hide the spice very well, so I recommend two teaspoons.
Roasted acorn squash is a perfect side with a larger meal (maybe pair it with chicken or chickpeas) and it’s also a wonderful winter salad topper. Stay tuned next week for a full meal using this beautiful fruit (yes, squash is a fruit!). Print Chili Maple Roasted Acorn Squash Author: Katy’s Kitchen Prep time: 15 mins Cook time: 35 mins Total time: 50 mins Yield: serves 2-3 A sweet and salty rub makes winter acorn squash shine through in all its glory. Serve as a salad topper, or as a side paired with a main dish like roasted chicken or chickpeas. Ingredients
- 1 acorn squash
- 1 Tablespoon olive oil
- 2 teaspoons chili powder
- ¼ teaspoon salt
- 2 teaspoons maple syrup
- Preheat the oven to 375 F. Line a baking sheet with parchment paper.
- Slice the squash in half lengthwise, then scoop out the seeds. Slice each half into thin strips, about ½ inch thick.
- Place the squash in a large mixing bowl and add the oil, chili powder, salt, and maple syrup. Toss the squash around in the bowl while adding the ingredients to ensure even distribution.
- Spread the squash on the baking sheet evenly, and bake for 35 minutes or until a fork can easily pierce the squash. Serve immediately.
SWEET POTATO CURRY BURGERS