Maple Chili Acorn Squash
1 acorn squash, halved, seeded
1 tbsp. butter
1 tbsp. brown sugar
1 tbsp. pure Maple Syrup
1/4 tsp. Mexican dark chili powder
Place squash cut side up in a baking dish. Fill with 1 cm. of water. Place half the butter in the bottom of each squash cup, drizzle in syrup, then sprinkle with brown sugar and chili powder.
Roast for 60 minutes at 350.
1 comment:
Love the spice with the sweetness!
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