Currently, we are doing everything we can to enjoy ALL of the fresh seasonal produce. And right now, we are all about squash. This maple chili glazed acorn squash is the prefect way to spice up (literally) all your weeknight sides.
Just a touch of maple syrup, chili flakes and salt take this acorn squash to a whole new level. It is seriously my new favorite thing. I was initially worried about adding maple syrup would make it too sweet because of the natural sweetness of the squash. However, that is not at all an issue at all. As it bakes, it forms a slightly sweet and chewy crust that is perfectly balanced with the salt and chili.
You can bet this is going to be a recipe we will be making over and over in our house this fall. If you give it a try, let me know how you like it!
- 1 acorn squash
- 2 tbs olive oil
- 1 tbs pure maple syrup
- 1/2 tsp salt
- one pinch of chili flakes or to taste
Preheat oven to 400 degrees Fahrenheit.
Prepare baking sheet with parchment or a silicone baking mat.
Using a very sharp knife slice acorn squash in half down the long end. Using a spoon scoop out and discard the seeds.
Place the cut side down and slice into half rings. About 1/4 inch thick.
Add sliced acorn squash to prepared pan with olive oil, salt, maple syrup and chili flakes. Toss with hands to coat.
Bake for 20-30 minutes or until the squash is tender and starting to crisp slightly.
Remove from oven and serve immediately. Enjoy!