Spicy Brown Sugar Acorn Squash
A delightful roasted acorn squash recipe drizzled with a sweet and spicy glaze, perfect for fall gatherings or cozy dinners.
Ingredients
Main Ingredients
- 2 pieces acorn squash The star of the dish, offering a sweet, nutty flavor.
- 4 tablespoons unsalted butter Adds richness and enhances the flavors.
- 1/4 cup brown sugar Provides caramel sweetness.
- 2 tablespoons chipotle peppers in adobo sauce Delivers smoky heat.
- 1 teaspoon salt Balances sweetness.
- 1 teaspoon chili powder Adds depth.
- 1 teaspoon cinnamon Infuses warmth.
- 1/2 teaspoon black cracked pepper Provides mild heat.
- 1/4 teaspoon crushed red pepper flakes Optional for extra spice.
Instructions
Preparation
- Preheat your oven to 400°F.
- Slice each acorn squash into quarters and scoop out the seeds and strings.
- Line a large baking sheet with parchment paper.
- In a small saucepan, combine butter, brown sugar, chipotle peppers, salt, chili powder, cinnamon, and red pepper flakes over medium-low heat. Stir until well combined.
Roasting
- Brush the melted butter mixture onto the flesh sides of the squash, reserving half for later.
- Roast the squash flesh side down on the baking sheet for 20-25 minutes.
- Flip the squash and brush with reserved butter mixture. Roast for another 15-20 minutes.
- Flip the squash again to face up and roast for an additional 15 minutes or until tender.
- Season with salt and pepper, then garnish with freshly chopped parsley.
Notes
Use a very sharp knife to slice the squash cleanly. Marinate the squash in butter mixture for 30 minutes before roasting for enhanced flavor. Keep an eye on roasting times to avoid over-roasting.