ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chili-Roasted Acorn Squash

Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps

Hands-on time 10 mins
Total time 50 mins
Yield

Serves 6

Coat acorn squash slices with a mixture of chili powder, cumin, and paprika before roasting them until tender. 

Ingredients

  • 2 acorn squash, scrubbed
  • 3 tablespoons olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • Salt and pepper

Nutrition Information

  • calories 120
  • fat 7 g
  • satfat 1 g
  • protein 1 g
  • carbohydrate 15 g
  • fiber 2 g
  • cholesterol 0.0 mg
  • sodium 229 mg

How to Make It

  1. Preheat oven to 400°F. Cut each squash in half lengthwise and remove seeds. Trim and discard ends, then cut each half crosswise into slices that are about 1 inch thick.

  2. Place slices in a large bowl; add oil, chili powder, cumin, paprika, 1/2 tsp. salt and 1/4 tsp. pepper. Toss to coat. Arrange slices flat on 2 large baking sheets. Roast until lightly browned and tender, turning once, 35 to 40 minutes. Season with additional salt and pepper, if desired.