CHILI- ROASTED ACORN SQUASH
Two 1½ lb. each acorn squash, halved lengthwise, seeds removed
2 Tbs olive oil
2 tsp chili powder
coarse salt and ground pepper
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 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.
Recipe Source: Everyday Food
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