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.