A cozy fall side dish recipe: Chili- Roasted Acorn Squash
Yield: 4 servings
Prep Time: 10 min
Cook Time: 25 min
Chili- Roasted Acorn Squash
Two 1 1/2 pound each acorn squash, halved lengthwise, seeds removed
2 tablespoons extra-virgin olive oil
1 teaspoon chili powder
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
Kosher salt and freshly ground black pepper
2 tablespoons butter, melted
1. Preheat oven to 450°F.
2. Cut each squash half into several wedges, then halve wedges crosswise.
3. On a large, rimmed baking sheet, toss the squash with oil and chili powder; season with salt and pepper, and toss again. Roast until tender and starting to brown, 20 to 25 minutes, tossing halfway through. Drizzle with melted butter, for serving.