Roasted Acorn Squash with Chipotle-Hoisin Glaze
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Author Notes: I love the combination of sweet and spicy with squash. This is something that evolved through various permutations over several months and now is a favorite in our home. The glaze is a great combination of sweet and spicy and is a perfect foil for the squash without overpowering it. It looks like a standout side on the plate, but is so easy to make. - TheWimpyVegetarian
Serves 4
- 1 medium or large acorn squash
- 1 tablespoon chipotle peppers in adobo sauce, minced
- 1 tablespoon hoisin sauce
- 1/2 teaspoon kosher salt
- 3 tablespoons olive oil
- 2 tablespoons dark brown sugar, packed
- 2 tablespoons fresh lime juice
- 1 tablespoon chopped cilantro
- 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.
- In a small bowl combine the chipotle peppers, hoisin sauce, salt, olive oil, brown sugar and lime juice. Stir to combine well.
- 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.
- 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.
- This recipe was entered in the contest for Your Best Vegetarian Holiday Side
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over 2 years ago edamame2003
i love this combination! thanks chezsuzanne!
over 2 years ago TheWimpyVegetarian
You're so welcome, edamame2003! I would love to hear what you think if you try it!
over 2 years ago gingerroot
You had me at sweet and spicy squash. I bet this is amazing. I'm saving this...it is going to be difficult to decide what to make next week!
over 2 years ago TheWimpyVegetarian
This is definitely one of our favorite ways to have squash! I made this for Thanksgiving last year and people loved it. I know what you mean about it being so difficult to decide what to make next week!
over 3 years ago Maria Teresa Jorge
Brilliant combination. I love sqaush and next time will try your version. Thank you for sharing the recipe.
over 3 years ago TheWimpyVegetarian
Thanks so much! I have been working on this for awhile and finally settled on this combination of flavors as being my family's favorite.