This dish is one of the standouts at the Valladolid Thanksgiving table. Roasting acorn squash—or any vegetable—caramelizes the flesh and brings out its natural sweetness. Your veggies will be exponentially more flavorful than they are when you boil or steam them.
Recipe information
Yield
serves 4 to 6
Ingredients
2 acorn squash (1 1/2 to 1 3/4 pounds each)
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon ground chipotle chile
1 teaspoon salt
1 teaspoon freshly ground black pepper
Preparation
Step 1
Preheat the oven to 400°F.
Step 2
Cut the acorn squash in half lengthwise. Then cut each half crosswise into 3/4-inch-thick slices. Remove and discard the seeds from the squash pieces. Transfer the squash to a baking sheet.
Step 3
Mix the olive oil, garlic, ground chipotle, salt, and pepper in a small bowl. Pour the mixture over the squash pieces and toss to coat.
Step 4
Roast for 20 minutes, or until the squash is tender.
