Acorn Squash - Chile-Roasted Acorn Squash

By á-47

Ingredients

• 2 large acorn squash
• 1 1/2 Tbsp. minced canned chipotle chiles
• 2 about 2 tea. salt
• 7 Tbsp. oil
• 6 Tbsp. packed brown sugar

Preparation

Step 1

Preheat oven to 400 degrees.

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.

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.

Bake squash 15 minutes. Uncover and drizzle with remaining chile mixture. Bake until very tender, about 25 minutes more.

Sprinkle with salt to taste.