Ingredients with Measurements:
- 1 acorn squash, halved and seeded
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Line a baking sheet with aluminum foil.
3. Cut the acorn squash in half and remove the seeds.
4. In a small bowl, mix together the olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper.
5. Brush the spice mixture onto the flesh of the acorn squash.
6. Place the acorn squash halves on the prepared baking sheet, cut side down.
7. Roast in the oven for 30-40 minutes, or until the flesh is tender and easily pierced with a fork.
8. Remove from the oven and let cool for a few minutes.
9. Using a spoon, scoop out the flesh of the acorn squash and serve.
Time:
Preparation time: 10 minutes
Cooking time: 30-40 minutes
Temperature:
400°F
Serving size:
2-4 servings
Nutritional information:
Calories: 120
Fat: 7g
Carbohydrates: 16g
Fiber: 2g
Protein: 1g
Substitutions for ingredients:
- You can use any type of winter squash in place of acorn squash.
- If you don't have chili powder, you can use cayenne pepper or red pepper flakes.
Variations:
- Add a drizzle of honey or maple syrup for a touch of sweetness.
- Top with crumbled feta cheese or chopped nuts for added texture.
- Use different spice blends, such as curry powder or Italian seasoning.
Tips and tricks:
- Make sure to brush the spice mixture onto the flesh of the acorn squash for maximum flavor.
- If the acorn squash halves are wobbly on the baking sheet, slice a thin piece off the bottom to create a flat surface.
- To make it easier to scoop out the flesh, you can score the flesh with a knife before roasting.
Storage instructions:
Store any leftover roasted acorn squash in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, simply microwave the roasted acorn squash for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the roasted acorn squash in the hollowed-out halves for a rustic presentation.
Garnishes:
Garnish with chopped fresh herbs, such as parsley or cilantro.
Pairings:
This spicy roasted acorn squash pairs well with grilled chicken or roasted pork.
Suggested side dishes:
Serve with a side of roasted vegetables or a green salad.
Troubleshooting advice:
- If the acorn squash halves are not tender after 30-40 minutes, continue roasting until they are easily pierced with a fork.
- If the spice mixture is too spicy, reduce the amount of chili powder or omit it altogether.
Food safety advice:
Make sure to wash the acorn squash before cutting it in half. Always use a clean knife and cutting board to prevent cross-contamination.
Food history:
Acorn squash is a type of winter squash that is native to North and Central America. It was a staple food for Native American tribes and was introduced to European settlers in the 16th century.
Flavor profiles:
This spicy roasted acorn squash has a smoky, slightly sweet flavor with a kick of heat from the chili powder.
Serving suggestions:
Serve as a side dish for a fall or winter meal.
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