I am not a big fan of acorn squash. The only way that I have ever eaten it, or prepared it, is halved and filled with some sort of brown sugar concoction. Then roasted until it taste more like a dessert than a vegetable side dish. I am also not real fond of sweet potatoes with the marshmallow toppings that will grace a gazillion tables here in the US in a few short weeks, so you kind of know where my tastebuds are coming from. So, while glancing through this months issue of Everyday Food magazine, I was delighted and intrigued to find a recipe for chili-roasted acorn squash. If you’re wondering why my squash does not have the traditional green skin, it’s because mine was a golden acorn squash.
Chili-Roasted Acorn Squash
2 acorn squash (I used only one), halved lenghtwise, seeds removed
2 tablespoons olive oil
2 teaspoons chili powder
kosher salt and freshly ground black pepper
Preheat oven to 450. Cut each squash half into several wedges, then halve wedges crosswise.
This was excellent. It did not have that cloying sweetness that I associate with acorn squash. I also didn’t stir it halfway (I never do), and it still came out wonderful. When I was finished roasting them, I used the same pan, tossed the seeds with a little more olive oil, chili powder, and a dash of cayenne pepper, and roasted the seeds at 350 for about 10 minutes. They were good, sort of like pumpkin seeds, but just a little different. I’m going to try all of my different squash seeds roasted instead of always throwing them on the compost bin.