Roasted Acorn Squash

  • Serves: 8
  • Prep Time: 10 min
  • Cook Time: 50 min
  • Calories: 171
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Ingredients

  • 4 Small acorn squash (smaller than the size of your hand), membranes and seeds removed and quartered
  • 1/2 cup Butter, melted
  • 1 tbsp Chili powder
  • 2 tsp Cumin
  • 1 tsp Salt
  • 2 tbsp Brown sugar

Method

  1. Preheat oven to 400°F.
  2. In a small bowl combine melted butter, brown sugar and spices. Brush squash halves with butter mixture, reserving the remaining butter mixture in a bowl. Place squash, cut sides down, on a parchment paper–lined baking sheet.
  3. Bake on center rack until the cut sides of the squash turn golden brown, 20 minutes. Flip squash onto its other flesh side and continue cooking for 15 minutes. Remove from oven and flip squash skin side and spoon reserved butter mixture over it. Return squash to oven, and continue baking until browned and caramelized, 15 minutes.