Thanksgiving Chipotle Roasted Acorn Squash
By Calmful Living Kitchen
Acorn squash is a tasty way to stay healthy in the cooler months. This winter squash is not only full of vitamins A and B6, but it’s an excellent source of vitamin C to boost immunity. When cooked, the skin is edible and is rich in dietary fiber, though it can also be removed if desired.
In this simple recipe, acorn squash is roasted and then topped with chili powder and maple syrup to create the ultimate combination of spicy and sweet that will delight your taste buds. Unsweetened coconut flakes can be added during the final minutes of cooking, for extra texture and flavor. With this recipe, eating healthily never tasted so delicious!
Prep time: 10 mins
Cook time: 30 mins
1 tablespoon coconut oil
1 medium acorn squash, seeded and sliced
¼ cup unsweetened coconut flakes, optional
½ teaspoon chili powder
1 tablespoon maple syrup
½ teaspoon sea salt
1. Preheat oven to 400 degrees F. Toss acorn squash slices with coconut oil and lay flat on a sheet pan. Roast for 25–30 minutes, turning at least once, until squash is brown and tender.
2. Sprinkle coconut flakes (if using) over the squash for the last 3–5 minutes of cooking, until lightly browned and toasted.
3. Remove from oven and toss with chipotle powder, maple syrup and sea salt. Serve warm.