Chile-Roasted Acorn Squash

Chile-Roasted Acorn Squash

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

Sunset NOVEMBER 2009

  • Yield: Serves 10 to 12


  • 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.

Nutritional Information

Amount per serving
  • Calories: 146
  • Calories from fat: 50%
  • Protein: 0.9g
  • Fat: 8.3g
  • Saturated fat: 0.6g
  • Carbohydrate: 19g
  • Fiber: 1.8g
  • Sodium: 338mg
  • Cholesterol: 0.0mg

Go to Full Version of

Chile-Roasted Acorn Squash Recipe