Roasted Spiced Winter Squash
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.**
- Yield: 1 1x
Ingredients
Scale
- 1 winter squash (see note above)
- ½ Tbs. butter
- 1 tsp. brown sugar
- 1 tsp chili powder
- pinch of salt
- pinch of cinnamon
Instructions
- 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!
Find it online: https://wolffsapplehouse.com/roasted-spiced-winter-squash/