Roasted Chipotle Acorn Squash

No dairy, gluten or nuts. And it's vegan!


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


  1.  Preheat oven to 400º.

  2. 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.

  3. Mix oil, garlic, ground chipotle, salt, and pepper in a small bowl. Pour mixture over squash pieces and toss to coat.

  4. Roast for 20 minutes or until squash is tender.