Roasted Acorn Squash with Chipotle-Hoisin Glaze

December 10, 2009
0 Ratings
  • Serves 4
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

What You'll Need
  • 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
  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. In a small bowl combine the chipotle peppers, hoisin sauce, salt, olive oil, brown sugar and lime juice. Stir to combine well.
  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. 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.

See what other Food52ers are saying.

  • edamame2003
  • gingerroot
  • Maria Teresa Jorge
    Maria Teresa Jorge
  • TheWimpyVegetarian

6 Reviews

edamame2003 November 17, 2010
i love this combination! thanks chezsuzanne!
TheWimpyVegetarian November 17, 2010
You're so welcome, edamame2003! I would love to hear what you think if you try it!
gingerroot November 17, 2010
You had me at sweet and spicy squash. I bet this is amazing. I'm saving is going to be difficult to decide what to make next week!
TheWimpyVegetarian November 17, 2010
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!
Maria T. December 10, 2009
Brilliant combination. I love sqaush and next time will try your version. Thank you for sharing the recipe.
TheWimpyVegetarian December 11, 2009
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.