Roasted Acorn Squash With Chipotle-Hoisin Glaze

1. 1

   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.

2. 2

   In a small bowl combine the chipotle peppers, hoisin sauce, salt, olive oil, brown sugar and lime juice. Stir to combine well.

3. 3

   Arrange 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.

4. 4

   Remove 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.