Thanksgiving Sides: Roasted Acorn Squash with Maple Chipotle Glaze
Nutty acorn squash is roasted to tender perfection and caramelized with a generous basting of sweet and spicy maple chipotle glaze.
Course: Side Dish
Keyword: acorn squash, Roasted acorn squash
Author: Whitney Reist
3medium acorn squashseeded and cut into quarters
1tablespoonadobo sauce from a can of chipotles in adobo*
Preheat oven to 425.
Place the squash wedges in a greased roasting pan or baking dish, cut side facing up. Spray the squash wedges lightly with cooking spray and sprinkle with salt.
Combine the syrup, butter, and adobo sauce in a small bowl. Lightly brush about ½ of the glaze over the squash wedges.
Cover the baking dish or roasting pan with foil and slit a few holes in the top. Bake for 20 minutes.
Remove foil and brush the remainder of glaze on the squash. Place the dish back into the oven, uncovered, and roast for an additional 20 minutes or until the squash is tender and the glaze is caramelized. Serve hot.
*Freeze the remaining chipotles in adobo and add later to chili and stews.
**This recipe can easily be scaled down to serve 2 people. Just use one acorn squash, 2 teaspoons butter, 1 tablespoon syrup, 1 teaspoon water, and ½ teaspoon adobo sauce.