Contributed By: caseychatcher
Sunset Magazine - November Issue - Modern Thanksgiving
I found a recipe for Chili-roasted Acorn Squash in Sunset Magazine. I modified it to use local ingredients and to make it easier.
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Total Preparation Time: Less than 15 minutes
Ingredients: Vegetables
Actual Cooking Time: 45 minutes
Number of Servings: More than 10
Special Features: Simple (6 ingredients or less)
Kids can help make it
Make Ahead
Vegetarian
Ingredients
2 Large acorn squash
1/2 jar (4 oz.) Paradise Pepper Jelly from KB's Kitchen (I got mine at Maisie Janes)
Salt to taste
Preparation
1. Preheat oven to 400°. Cut squash in half and scoop out seeds. Cut each half into 3 wedges. In a small bowl, stir remaining ingredients together with 1 tbsp. water.
2. Slather wedges with pepper jelly, holding over bowl to catch drips (use about half of mixture). Set wedges in an oiled rimmed baking pan; cover loosely with foil.
3. Bake squash 15 minutes. Uncover and drizzle with remaining pepper jelly. Bake until very tender, about 25 minutes more. Sprinkle with salt to taste.
Make ahead: Chill, covered, up to 1 day; reheat 20 minutes at 350°.
Cook's Notes
Keep the pepper jelly on the squash because drippings will burn in the baking dish.
Nutrition Information