In our house, we are doing everything we can to enjoy the season’s best produce and fall, is all about squash. This maple chili glazed acorn squash is the prefect way to spice up (literally!) 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 that the maple would be too sweet with the natural sweetness of the acorn squash. I am not typically a fan of adding sweetness to squashes or sweet potatoes because I think they can get overly sweet. However, that is not at all an issue with this squash. 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!