Reprinted from the book Fresh Mexico.
Copyright © 2009 by Marcela Valladolid. Published by Clarkson Potter/Publishers, a division of Random House, LLC.
25 minutes prep time | Serves 6
What You Need
2 acorn squash (11/2 to 13/4 lb each)
2 Tbsp olive oil
2 garlic cloves, minced
1 tsp ground chipotle chili
1 tsp salt
1 tsp freshly ground black pepper
Preheat oven to 400º.
Cut acorn squash in half lengthwise. Then cut each half crosswise into 3/4-inch-thick slices. Remove and discard seeds from squash pieces. Transfer squash to a baking sheet.
Mix oil, garlic, ground chipotle, salt, and pepper in a small bowl. Pour mixture over squash pieces and toss to coat.
Roast for 20 minutes or until squash is tender.