Chile-Roasted Acorn Squash

Time: 1 hour. You can eat these spicy-sweet, soft wedges skin and all.
Serves 10 to 12


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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


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.

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.

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.

Make ahead: Chill, covered, up to 1 day; reheat 20 minutes at 350°.

Note: Nutritional analysis is per serving.

Created date

October 2009

Nutritional Information

Calories 146
Caloriesfromfat 50 %
Protein 0.9 g
Fat 8.3 g
Satfat 0.6 g
Carbohydrate 19 g
Fiber 1.8 g
Sodium 338 mg
Cholesterol 0.0 mg