These Roasted Acorn Squash with Honey Ancho Chile Glaze are outstanding in both their taste and simplicity! Make this sweet and savory squash for your Thanksgiving meal, Sunday family gathering or even a weeknight dinner. They are naturally sweet but the glaze amplifies the flavor.
Surprisingly I don’t cook a lot most Thanksgivings. Between volunteering as part of Operation Turkey and our annual “No Country For Old Men” touch football game I have little time to cook. Add in the fact that I’m stiff and sore as if I survived a major car wreck.
Once the adrenalin rush from the game has worn off, it’s shower, comfy clothes, toddy, chair, tv for a few consecutive days. So generally when I cook my contribution is a simple side or two. This roasted acorn squash dish is one of my go to as is this zucchini squash soup. It’s seasonal, requires about 10 minutes of work , and tastes like I spent hours making it. There are only a few ingredients, but when combined they achieve multiple layers of flavor in way musicians Thundercat and Flying Lotus create a ridiculous amount of complexity in the song “Turkey Dog Coma.”
This recipe accomadates pretty much any winter squash. So if you want an alternative to acorn squash – try butternut squash, calabaza squash, or buttercup depending on availability. Acorn squash has a nutty flavor, and though texturally similar (not the same) to butternut, it is not nearly as sweet, so the Honey-Chile glaze helps tremendously in this regard. They are advantagous in this way due to their ability to accommodate other flavors easily. Acorn squash also tends to have a lot more water so wehn roasted they arestill rather moist making for a better eating experience.
Ancho chiles tend to be low on the heat scale for chiles. I’d put them in the 1-3 range on a scale of 1-10 with 10 as the highest. The ancho chile also adds a slightly smoky flavor with a subtle heat while the honey bring the balance of sweetness to round out the flavor profile.
Roasted Acorn Squash with Honey Ancho Chile Glaze
Low prep easy cook roasted squash dish great for holidays or weeknight option.
- 1 2 pound acorn squash - halved lengthwise, seeded, and cut into 3/4-inch slices
- 4 sprigs fresh thyme
- 2 tablespoons olive oil
- 3 tablespoons honey maple syrup or agave work well also
- 1 tablespoon brown sugar
- 1 teaspoon ground ancho chile commercial chili powder can be used as a substitute
- 1/2 teaspoon kosher salt or to taste
- 1/4 teaspoon ground black pepper or to taste
Preheat oven to 400 degrees F
Arrange acorn squash slices on rimmed sheet pan. Drizzle olive oil and honey over acorn squash slices. Sprinkle with brown sugar, chile powder salt and pepper.
Roast in preheated oven until golden brown and tender, 25 to 30 minutes. Garnish with fresh thyme.