Chili-Roasted Acorn Squash

Coat acorn squash slices with a mixture of chili powder, cumin, and paprika before roasting them until tender.



2 acorn squash, scrubbed
3 tablespoons olive oil
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
Salt and pepper


1. Preheat oven to 400°F. Cut each squash in half lengthwise and remove seeds. Trim and discard ends, then cut each half crosswise into slices that are about 1 inch thick.

2. Place slices in a large bowl; add oil, chili powder, cumin, paprika, 1/2 tsp. salt and 1/4 tsp. pepper. Toss to coat. Arrange slices flat on 2 large baking sheets. Roast until lightly browned and tender, turning once, 35 to 40 minutes. Season with additional salt and pepper, if desired.

Nutritional Information

Calories 120
Fat 7 g
Satfat 1 g
Protein 1 g
Carbohydrate 15 g
Fiber 2 g
Cholesterol 0.0 mg
Sodium 229 mg

Recipe Time

Hands-on: 10 Minutes
Total: 50 Minutes

Yield: Serves 6


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