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
- 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