- Sides & Veggies
Chili Roasted Acorn Squash
Chili Roasted Acorn Squash 1 medium sized acorn squash ((seeded, [...]
Chili Roasted Acorn Squash
- 1 medium sized acorn squash ((seeded, halved and cut into 1/2 inch slices))
- 2 Tbsp brown sugar
- 1 Tbsp chili powder
- 1/2 tsp salt
- 1/2 tsp cayenne pepper (optional)
- Olive oil to coat squash
- Balsamic glaze (for drizzle)
- Preheat oven to 425 degrees.
- Cut acorn squash in half, scoop out seeds.
- Cut into half-moons approximately 1/2-inch-thick each, and place in a single layer on a baking sheet.
- Brush squash with olive oil to coat both sides. This will help the spices stick.
- Combine brown sugar, chili powder, salt and (optional) cayenne.
- Season both sides with seasoning mix.
- Roast in oven for approximately 30 – 45 minutes, or until soft.
- Remove from oven and lightly drizzle with balsamic glaze.
- Serve and enjoy!