Description
This Roasted Acorn Squash recipe offers a delightful blend of sweet and savory flavors with a buttery, spiced coating of chili powder, cumin, and brown sugar. Perfectly caramelized and tender, this easy-to-make side dish enhances the natural sweetness of the acorn squash with a touch of warmth and spice, making it a great addition to any meal.
Ingredients
Scale
Squash
- 4 small acorn squash, halved, seeded, quartered
Butter Mixture
- ½ cup salted butter, melted
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon kosher salt
- 2 tablespoons brown sugar
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and position a rack in the center of the oven. Line a rimmed baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare Squash: Quarter the halved and seeded acorn squash. Place the squash quarters on the baking sheet, cut sides up, making room to brush with flavorful butter mixture.
- Make Butter Mixture: In a small bowl, combine melted salted butter with chili powder, cumin, kosher salt, and brown sugar, mixing until well blended.
- Apply Butter Mixture: Brush the cut sides of the squash generously with the butter and spice mixture, reserving any leftover butter mixture for later use.
- Initial Roast: Place the squash wedges on the baking sheet flesh side down and roast in the oven for 20 minutes. This helps develop caramelization on the cut side.
- Flip and Continue Roasting: Remove the pan and carefully flip the squash pieces so the other flesh side touches the sheet pan. Roast for an additional 15 minutes to ensure even cooking and caramelization.
- Final Flip and Glaze: Remove the squash again and flip them skin side down. Spoon the reserved butter mixture on top of the flesh side, coating it thoroughly. Return to the oven and roast for another 15 minutes or until the squash is tender, browned, and caramelized.
Notes
- Choose small acorn squash for even roasting and better texture.
- Adjust chili powder to taste for milder or spicier flavor.
- Use parchment paper or a silicone baking mat to make cleanup easier.
- For a vegan version, substitute salted butter with a plant-based margarine or oil, and adjust salt accordingly.
- Serve as a side dish with roasted meats or enjoy as a vegetarian main course.
Nutrition
- Serving Size: 1/8 of recipe (approx. 1/2 squash quarter)
- Calories: 160
- Sugar: 6g
- Sodium: 230mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 30mg
