Chile-Roasted Acorn Squash

1. 1

   Preheat oven to 400u00b0. Cut squash in half and scoop out seeds. Cut each half into 3 wedges. In a small bowl, stir remaining ingredients together with 1 tbsp. water.

2. 2

   Slather wedges with chile mixture, holding over bowl to catch drips (use about half of mixture). Set wedges in an oiled rimmed baking pan; cover loosely with foil.

3. 3

   Bake squash 15 minutes. Uncover and drizzle with remaining chile mixture. Bake until very tender, about 25 minutes more. Sprinkle with salt to taste.

4. 4

   Make ahead: Chill, covered, up to 1 day; reheat 20 minutes at 350u00b0.

5. 5

   Note: Nutritional analysis is per serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.