Ingredients
- 2 acorn squash (1 1⁄2 to 1 3⁄4 lb each)
- 2 Tbsp olive oil
- 2 garlic cloves, minced
- 1 tsp ground chipotle chili
- 1 tsp salt
- 1 tsp freshly ground black pepper
Prep Time:
25 minutes
Number of Servings:
Serves 6
Recipe Source:
From Fresh Mexico by Marcela Valladolid ($24.00, Clarkson Potter, 2009)
Directions
- Preheat oven to 400º.
- Cut acorn squash in half lengthwise. Then cut each half crosswise into 3⁄4 inch thick slices. Remove and discard seeds from squash pieces. Transfer squash to a baking sheet.
- Mix oil, garlic, ground chipotle, salt, and pepper in a small bowl. Pour mixture over squash pieces and toss to coat.
- Roast for 20 minutes or until squash is tender.
