Sweet and Spicy Acorn Squash

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This sweet and fiery oak seed squash is fall on a plate, with a kick!

Sweet and hot oak seed squash cuts make for a delightfully occasional side dish, simple enough for a weeknight and uncommon enough for the occasion table.

The squash is cut into 1/2 inch thick cuts and threw in a hot mix of chipotle (in adobo sauce), garlic, nectar, and soy.

I like to cook mine on a hot, hot frying pan until it caramelizes and can be effectively penetrated with a fork. On the other hand you can pop these in a hot broiler and dish them, simply make certain to utilize nonstick foil or material so they don’t adhere to the skillet.

You’ll require a sharp blade and a little muscle as these infants can be difficult. In any case, when flame broiled or simmered, they are delicate and heavenly and worth some honest effort.

Ingredients

  • 2 lbs acorn squash
  • 1 chipotle in adobo sauce, plus 1 tsp sauce
  • 2 cloves garlic, minced
  • 2 Tbsp honey
  • 2 Tbsp light brown sugar, packed
  • 1 Tbsp soy sauce
  • 2 tsp white wine vinegar
  • 1 Tbsp lime juice
  • 1 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 cup extra virgin olive oil
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Instructions

  1. Lightly coat a griddle or grill pan with oil. (Alternatively, Preheat the oven to 400 degrees and line a baking sheet with non-stick foil or foil sprayed with cooking spray.)
  2. Combine all ingredients (except squash) in a food processor fitted with a steel blade and blend until smooth. Alternatively, mince the chipotle and whisk together with the remaining ingredients until homogenous.
  3. Cut the acorn squash in half and scoop out the seeds. Cut the squash in half inch thick slices. Toss the slices in the sauce well to coat.
  4. Heat the griddle or grill pan on high. Lay the squash slices down in a single layer. Brush with additional sauce. Cook for about 8 minutes, or until the underside is well browned and flip. Brush again with sauce. (Alternatively, place on the baking sheet and drizzle with remaining sauce and roast until browned and tender, about 20-25 mins. Brush with sauce once while they roast.)
  5. Continue to cook until thje squash is very tender, caramelized and can be easily pierced with a fork. Serve immediately.
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Recipe Notes

  • Acorn squash can be tough to cut through. I recommend buying a smaller squash, about 2 lbs, which will be easier to handle and muscle through.
  • Like more heat? Add another chipotle pepper or a couple more spoons of adobo sauce.
  • Whether you’re cooking these on the stove top or in the oven, a nonstick surface is important so the sauce doesn’t stick or burn.
  • Use the additional sauce to baste the squash as it cooks for more flavor.
  • Be sure the acorn squash is very tender before serving.