Sweet & Spicy Acorn Squash

Sweet & Spicy Acorn Squash
yield: 6 servings

1-1 1/2 lb. acorn squash
2 tablespoons butter, softened
2 tablespoons real maple syrup
pinch of cloves
pinch of nutmeg
1/4 teaspoon cinnamon
1/2 tablespoon brown sugar
1/4 teaspoon chili powder

Preheat oven to 400 degrees. Using a sharp knife, slice acorn squash down the center. Scoop out the seeds and set aside. In a small bowl, combine butter, maple syrup, cloves, nutmeg, cinnamon, brown sugar and chili powder together until well combined. Slather half of the mixture on the insides of the two halves of acorn squash. Bake for 30-45 minutes or until squash is cooked thoroughly and soft all the way through.
Remove from oven and cool 10-15 minutes. Cut into slices and remove skin. Spread remaining butter mixture over warm squash and serve.

Recipe Notes:
-I happened to have really spicy chili powder and 1/4 teaspoon was more than enough for me. Use your discretion and add as much or as little as you’d like.
-I chose to slice mine after it was cooked and remove the skin as well, but that it totally up to you how you serve it.


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