Some squashes are sweeter than others, depending on variety, weather conditions, harvest time, temperature, the phases of the moon—you name it. Have you ever roasted a bright, beautiful winter squash only to find that it tastes like… well, nothing? Well, this recipe, from the home kitchen of Wolff’s chef Chuck Smith, adds complementing flavors to the sweetest of squashes, while jazzing up those squashes that might not otherwise be the life of the party.
Roasted Spiced Winter Squash
Author: Chuck Smith
This recipe works best with winter squashes that have a relatively large cavity, like Delicata, Acorn, Red Kuri, and the like. You can use Butternut, but the spices won’t spread over as much of the edible areas. **The skin of Delicata squash is very thin and usually just fine to eat. The other squashes, however, you’d want to scoop out the flesh and leave the skin.**
- 1 winter squash (see note above)
- ½ Tbs. butter
- 1 tsp. brown sugar
- 1 tsp chili powder
- pinch of salt
- pinch of cinnamon
- Preheat oven to 350°. Cut each squash in half lengthwise, and scoop out the seeds and stringy bits. Rub the flesh with olive oil, and place face down on a baking sheet.
- Bake for about 30 minutes, or until tender. Remove from the oven and flip each squash over. Into each cavity, add or sprinkle filling ingredients.
- Put them back into the oven for another 10 minutes. Serve hot and enjoy!