Sweet and Spicy Roasted Acorn Squash
A quick and easy, super-flavorful side dish.
- 2 large acorn squash
- 1⁄2 cup olive oil
- 1⁄2 cup golden or light brown sugar
- 2 Tbsp sriracha or hot sauce
- 1 Tbsp apple cider vinegar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp kosher salt
Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper; set aside.
Wash acorn squash well. Cut in half along the length, then cut each half into half-ring slices, about 1⁄4-inch (1⁄2- cm) each. Arrange slices in a single layer on prepared baking sheets; set aside.
In a small bowl, whisk together all remaining ingredients until smooth.
Brush a generous layer of sauce over each squash slice, then flip and brush the other side as well. Bake for about 40 minutes until cooked through. Turn oven to broil.
Broil for 3–5 minutes, until the tops start to caramelize.
Note: This is best enjoyed fresh, but can be prepared a day or two ahead of time, if necessary. For best results, serve at room temperature instead of reheating.
(Originally featured in Family Table, Issue 713)
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