by ChezSuzanne
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ChezSuzanne's Notes:
Expand1 medium or large acorn squash Ask a question about this ingredient
1 tablespoon chipotle peppers in adobo sauce, minced Ask a question about this ingredient
1 tablespoon hoisin sauce Ask a question about this ingredient
1/2 teaspoon kosher salt Ask a question about this ingredient
3 tablespoons olive oil Ask a question about this ingredient
2 tablespoons dark brown sugar, packed Ask a question about this ingredient
2 tablespoons fresh lime juice Ask a question about this ingredient
1 tablespoon chopped cilantro Ask a question about this ingredient
Preheat oven to 425F. With a chef's knife, cut the top and bottom off the squash; cut in half lengthwise; and then each half into 5 or 6 crescent sections. Scoop out the pulp and seeds. You can reserve the seeds for another use, or you can clean, season with a sprinkling of salt, cumin, chipotle pepper powder and garlic salt and toast them to top on the roasted squash.
Ask a question about this stepIn a small bowl combine the chipotle peppers, hoisin sauce, salt, olive oil, brown sugar and lime juice. Stir to combine well.
Ask a question about this stepArrange the squash crescents in a baking sheet lined with foil. Baste the squash with the glazing sauce. Roast for 15 minutes. Remove and baste again, pouring a small amount of glazing sauce on each squash crescent. You should have some glazing sauce left over. Roast for another 10 minutes.
Ask a question about this stepRemove from the oven and test for doneness by sticking a sharp blade into the flesh of the squash. If tender, sprinkle with chopped cilantro and squash seeds, if you're using them, and serve warm.
Ask a question about this stepYou're so welcome, edamame2003! I would love to hear what you think if you try it!
You had me at sweet and spicy squash. I bet this is amazing. I'm saving this...it is going to be difficult to decide what to make next week!
This is definitely one of our favorite ways to have squash! I made this for Thanksgiving last year and people loved it. I know what you mean about it being so difficult to decide what to make next week!
Brilliant combination. I love sqaush and next time will try your version. Thank you for sharing the recipe.
Thanks so much! I have been working on this for awhile and finally settled on this combination of flavors as being my family's favorite.
Amanda is a co-founder of Food52.
i love this combination! thanks chezsuzanne!