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This sweet and spicy acorn squash is fall on a plate, with a kick!
Sweet and spicy acorn squash slices make for a deliciously seasonal side dish, easy enough for a weeknight and special enough for the holiday table.
The squash is cut into 1/2 inch thick slices and tossed in a spicy blend of chipotle (in adobo sauce), garlic, honey, and soy.
I like to cook mine on a hot, hot griddle until it caramelizes and can be easily pierced with a fork. Alternatively you can pop these in a hot oven and roast them, just be sure to use nonstick foil or parchment so they don’t stick to the pan.
My preference is to buy a slightly smaller acorn squash as it’s more manageable to cut. You’ll need a sharp knife and a little muscle as these babies can be stubborn. But once grilled or roasted, they are tender and delicious and worth a little elbow grease.
Looking for a new side dish for Thanksgiving? Sweet and spicy acorn squash slices will pack and flavor punch! The squash can be scooped and sliced in advance and the sauce made a day before as well (hold both in the frig until ready to cook).
The caramelized color and shiny glaze makes a pretty presentation for your holiday table too!
Let’s make Sweet and Spicy Acorn Squash
- Cut the acorn squash in half and scoop out the seeds and pulp.
- Place the cut side down and cut each half into 1/2 inch slices.
- Blend all of the ingredients for the sauce together in a mini-prep or whisk by hand.
- Toss the squash slices in the sauce and grill or roast until caramelized and tender.
Tips for success
- Acorn squash can be tough to cut through. I recommend buying a smaller squash, about 2 lbs, which will be easier to handle and muscle through.
- Like more heat? Add another chipotle pepper or a couple more spoons of adobo sauce.
- Whether you’re cooking these on the stove top or in the oven, a nonstick surface is important so the sauce doesn’t stick or burn.
- Use the additional sauce to baste the squash as it cooks for more flavor.
- Be sure the acorn squash is very tender before serving.
This sweet and spicy acorn squash is autumnn on a plate, with a kick!
- 2 lbs acorn squash
- 1 chipotle in adobo sauce, plus 1 tsp sauce
- 2 cloves garlic, minced
- 2 Tbsp honey
- 2 Tbsp light brown sugar, packed
- 1 Tbsp soy sauce
- 2 tsp white wine vinegar
- 1 Tbsp lime juice
- 1 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/4 cup extra virgin olive oil
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Lightly coat a griddle or grill pan with oil. (Alternatively, Preheat the oven to 400 degrees and line a baking sheet with non-stick foil or foil sprayed with cooking spray.)
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Combine all ingredients (except squash) in a food processor fitted with a steel blade and blend until smooth. Alternatively, mince the chipotle and whisk together with the remaining ingredients until homogenous.
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Cut the acorn squash in half and scoop out the seeds. Cut the squash in half inch thick slices. Toss the slices in the sauce well to coat.
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Heat the griddle or grill pan on high. Lay the squash slices down in a single layer. Brush with additional sauce. Cook for about 8 minutes, or until the underside is well browned and flip. Brush again with sauce. (Alternatively, place on the baking sheet and drizzle with remaining sauce and roast until browned and tender, about 20-25 mins. Brush with sauce once while they roast.)
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Continue to cook until thje squash is very tender, caramelized and can be easily pierced with a fork. Serve immediately.
- Acorn squash can be tough to cut through. I recommend buying a smaller squash, about 2 lbs, which will be easier to handle and muscle through.
- Like more heat? Add another chipotle pepper or a couple more spoons of adobo sauce.
- Whether you’re cooking these on the stove top or in the oven, a nonstick surface is important so the sauce doesn’t stick or burn.
- Use the additional sauce to baste the squash as it cooks for more flavor.
- Be sure the acorn squash is very tender before serving.
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