Chili-Roasted Acorn Squash

Growing up, my dinner plate was always a tripartite affair: meat, starch and veggie. That's a hard habit for me to break when I'm planning a meal. As I've gotten older, the ubiquitous starch has become an obstacle to keeping the pounds off.

So a "substitute" like this is a welcome addition to my recipe arsenal. Texturally, it's like a baked potato. And, flavor-wise, it's a knock-out. Think about it the next time you want to dress up roast or grilled chicken or pork. Or maybe even a Southwestern spice-rubbed steak.

Chili-Roasted Acorn Squash
From Everyday Food.
Makes 4 servings. (This is an easy one to divide or multiply as needed.)

2 acorn squash (1 1/2 pounds each), halved lengthwise, seeds removed (Leave the skin on; it's delicious once it's cooked.)
2 tablespoons olive oil
2 teaspoons chili powder
Coarse salt and ground pepper


Preheat oven to 450 degrees. Cut each squash half into several wedges, then halve wedges crosswise.

On a large rimmed baking sheet, toss squash with oil and chili powder; season with salt and pepper, and toss again. Roast until tender and starting to brown, 20 to 25 minutes, tossing halfway through.