Squash is so versatile and satisfying. I have a few favorite ways of preparing squash, but this one is my new favorite. It also cooks up really fast and is a great vegan addition to any fall supper.
- 1 acorn squash, peeled, seeded and cubed
- 1 T. olive oil
- 1/2 t. chili powder
- 2 T. brown sugar
- 1/2 t. Kosher salt
- 1/2 C. walnut pieces
Preheat your oven to 425 degrees. Spread the squash pieces out on a rimmed baking sheet. Drizzle the oil over the squash. Sprinkle the chili powder, brown sugar, and salt evenly over the squash. Use your hands to toss the squash to coat it as evenly as you can with the spices and sugar. Bake in the oven for ten minutes. Remove from the oven and use a metal spatula to toss the squash. There will be melted brown sugar bubbling all over the pan- try to scrape it up to coat the squash again. Sprinkle with the walnut pieces and return to the oven for 5-8 more minutes or until the nuts are golden brown. Toss one more time before serving.