Recipe from Food Network’s Chef Marcela Valladolid
Roasted Chipotle Acorn Squash
2 acorn squash (1-11/2 pounds each)
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon ground chipotle chile
1 teaspoon salt
1 teaspoon black pepper
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Preheat oven to 400°F.
Cut the acorn squash in half lengthwise. Then cut each half crosswise into 3/4 inch thick slices. Remove and discard the seeds from the squash pieces. Transfer the squash to a baking sheet. Mix olive oil, garlic, ground chipotle, salt, and pepper in a small bowl. Pour the mixture over the squash pieces and toss to coat. Roast for 20 minutes, or until squash is tender.
