Roasted Acorn Squash (Print Version)
# Ingredients:
01 -
4 small acorn squash, cut in half, seeds removed, then sliced into quarters
02 -
½ cup melted salted butter
03 -
1 tablespoon chili powder
04 -
2 teaspoons ground cumin
05 -
1 teaspoon kosher salt
06 -
2 tablespoons packed brown sugar
# Instructions:
01 -
Start by heating your oven to 400°F and position a rack right in the middle. Grab a rimmed baking sheet and cover it with parchment paper to make cleanup easier.
02 -
Take a small mixing bowl and whisk together the melted butter, chili powder, cumin, salt, and brown sugar until everything's nicely combined. Use a pastry brush to coat the cut surfaces of your squash wedges with this mixture. Keep whatever butter is left in the bowl for later.
03 -
Arrange the squash pieces on your lined baking sheet with one of the flesh sides facing down. Slide the pan into the oven and let them roast for 20 minutes until they start getting tender.
04 -
Pull the sheet pan out carefully and turn each squash piece so the opposite flesh side is now touching the pan. Pop it back in the oven for another 15 minutes.
05 -
Take the pan out once more and flip all the squash so they're resting skin side down. Drizzle that reserved butter mixture you saved over the top of each piece. Return everything to the oven and bake for a final 15 minutes, or until the squash is fork-tender with beautiful brown, caramelized edges.