Chili-Roasted Acorn Squash
A hot oven and chili powder turn up the heat on sweet wedges of acorn squash. Leave the skin intact; once roasted, it becomes soft and tasty.
- 2 acorn squash (1 1/2 pounds each), halved lengthwise, seeds removed
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- Coarse salt and ground pepper
Preheat oven to 450 degrees. Cut each squash half into several wedges, then halve wedges crosswise.
On a large rimmed baking sheet, toss squash with oil and chili powder; season with salt and pepper, and toss again. Roast until tender and starting to brown, 20 to 25 minutes, tossing halfway through.