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Sweet and Spicy Roasted Acorn Squash

Alright, it’s winter!

What?! But it’s ONLY October!!

Yeah – I was surprised too to get up this morning to one inch of snow on my little car. As I look outside now the snow-hail is still bouncing off the windows.. and the mountains around me are cloaked in a pure white bed sheet. It’s quite beautiful.. but socking! When I started my fireplace this morning for the first time this season – I thought “Am I really going to have a white Halloween this year?!”. LOL.

I’m sure you’re experiencing a shift in season as well. Hopefully not as drastic as mine but perhaps a little change of color. Or maybe if you’re in the southern hemisphere you’re starting to get the spring flowers or the warm breezes as the summer begins? I’m seeing similar shifts in the produce I buy. One big change is that when the weather starts getting cooler, I start purchasing more squashes. Their warmth and smooth thick texture makes a perfect cool (or cold in my case) weather meal.

If you enjoy polar opposite flavors in a single dish then you will love this recipe. The slight spiciness from the pepper flakes mingles wonderfully with the sweet lightness of the honey and the full body texture of the squash. Even though cutting a raw squash is one of the biggest culinary-pain-in-the-butt, I think you’ll find this worth the effort. I did.

Enjoy!

This recipe has been shared at: Gluten Free Wednesday

Sweet and Spicy Roasted Acorn Squash

Makes: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Ready in: 45 minutes

Ingredients

  • 2 acorn squash
  • 2 tablespoons honey (for vegans use a sweetener like date syrup but you will probably have to increase the amount of crushed red pepper.)
  • 4 teaspoon olive oil
  • 1/2 teaspoon salt
  • 1 teaspoon crushed red pepper

Directions

1. Preheat oven to bake at 375°F. Using a really sharp butcher knife trim the edges of the acorn squash.

2. Slice the squash into about one inch thick rings and discard seeds. The best way I’ve found is to first cut it in half. Then remove the seeds from each half. Then slice each half into one inch rings (typically just another half of each half).

3. In a large bowl or a dish combine the remaining ingredients. Taste it to see if it’s a good combination of sweet, spicy and salty for you.

4. Dip each slice into the mixture coating both sides. Place on a cookie sheet coated with cooking spray or lined with a baking liner. Bake for about 30 minutes. Acorn squash should be soft and easily pierced with a knife or fork. Enjoy hot!

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5 Responses to Sweet and Spicy Roasted Acorn Squash

  1. Vicky says:

    This looks so tasty! Shame we can’t buy acorn squash in the UK!

    • Raj says:

      Oh wow really? Guess I’m pretty spoiled! I would think this recipe would taste good with butternut squash chunks as well.

  2. i totally did a blogpost about acorn squash today. and i ate so many chunks of it along the way. it was soo good!

  3. Linda says:

    I love how pretty the squash rings are. I’m sure the sweet and spicy combination is great. Thanks for linking up girls!

  4. Pingback: Cauliflower Mash – Great Option to Starchy Mashed Potatoes | Flip Cookbook

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