Monday, November 3, 2008

Maple Chili Acorn Squash

I wanted to make a vegetable side to go with my meatloaf. Since squash are still in season, and so delicious, I picked up an acorn squash. I love sweet and spicy, so I combined a few of my favorites to add a sweet punch to the squash.

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:

That Girl said...

Love the spice with the sweetness!