This Chili Roasted Acorn Squash is a cozy, flavorful fall side dish recipe.
Have you ever cooked acorn squash? They’re a funny squash, shaped like an acorn. They’re tough to cut into, so be careful. I take a large, sharp knife and carefully cut it in half. There are seeds inside, so scoop those out and discard them. This is a simple recipe for acorn squash cut into wedges, drizzled with olive oil and sprinkled with spices. The result is a tasty squash side dish!
Ingredients needed:
- acorn squash
- extra virgin olive oil
- chili powder, ground cinnamon and cloves
- kosher salt and freshly ground black pepper
- butter
How to make Chili Roasted Acorn Squash:
The complete, printable recipe is at the end of this post.
The result will be wonderfully roasted acorn squash with delicious spices baked into it!
Drizzle with melted butter, for serving. The butter just tops things off and makes it taste so delicious.
Try some of this chili roasted acorn squash to go with your next fall dinner. You’ll be glad you did. Enjoy!
The Best Acorn Squash Recipes:
- Roasted Winter Squash with Brown Butter and Sage
- Acorn Squash with Orange and Pecans
- Vegetarian Stuffed Acorn Squash
- Air Fryer Acorn Squash
- Acorn Squash and Chicken Chili
Chili Roasted Acorn Squash
Recipe Details
Ingredients
- Two 1½ pound acorn squash, halved lengthwise and seeds removed
- 2 tablespoons extra virgin olive oil
- 1 teaspoon chili powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- kosher salt and freshly ground black pepper
- 2 tablespoons butter, melted
Instructions
- Preheat the oven to 450°F. Line a rimmed baking sheet with parchment paper.
- Cut each squash half into several wedges, then halve the wedges crosswise.
- On the prepared 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.
