Spicy Caramelized Squash

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.


About swellkid recipes

I am a mother of two boys, a wife, a teacher, and an avid home cook. These recipes are written, tested and created or adapted by me in my home kitchen. All photos were taken by me with my Canon Digital Rebel XT. No filters or Photoshop, usually natural light on my kitchen table. My motto is, if I can do it, you can do it!
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2 Responses to Spicy Caramelized Squash

  1. A Tablespoon of Liz says:

    This looks perfect for fall.. I love the walnuts in there, added crunch is always good!

  2. SImple and delicious. Great recipe.

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