Caramel Chili Acron Squash

caramel chili acorn sqash 2

For this week’s recipe, we have a quick but delicious side of chili caramel acorn squash. I love this recipe since it requires almost no work, yet it tastes really special.

This recipe will work with almost any orange-fleshed squash or sweet potatoes. The main reason to use acorn squash is that it is not as sweet as other squash and you don’t have to peel it. As an added bonus, the peel looks really nice on the plate.

Squash is very forgiving when you roast it. It should be nice and soft when it is done;  you should be able to stab it with a fork and get almost no resistance. The nice thing is the squash won’t overcook quickly, so just be careful not to burn the sugar.

This dish should serve3-4 as a side.


1 acorn squash

1 Tbsp oil

2 Tbsp brown sugar

1 tsp salt

1 tsp chili flakes


1)      Preheat the oven to 350 degrees.

2)      Cut the acorn squash into ¾ inch cubes, leaving the skin on.

3)      In a bowl, mix the remainder of the ingredients.

4)      Toss the acorn squash to coat evenly.

5)      Place in a single layer on a foil-lined baking sheet.

6)      Roast for about 30-40 minutes until the squash is easily pierced with a fork.

7)      Serve and enjoy!

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6 comments to Caramel Chili Acron Squash

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