Baked Squash with Chili and Maple Syrup

Baked Acorn Squash

Firstly, every once in a while I have to start off by apologizing for the photo.  This is clearly the case here.

In the CSA I belong to, there are always one or two items that I don’t immediately have a vision for, which is really what I love about it.  Recently there was sorghum, which is a sweet syrup actually made from the family of sorghum grasses, a cousin of molasses, and much like a very thick maple syrup.  That got tucked into the pantry.  Last week there was a delicata squash, and an acorn squash, and so this dish was actually halfway made by the time it arrived, I just didn’t know it yet.

Baked Squash with Chili and Maple Syrup


  • 1 medium acorn squash, quartered, seeded, and sliced crosswise1 delicata squash, halved, seeded and sliced crosswise
  • 4 tablespoons unsalted butter, melted
  • 2 tablespoons sorghum or maple syrup
  • 1 teaspoon chili powder
  • 1 tablespoon chopped fresh sage leaves
  • Coarse or kosher salt and freshly ground pepper to taste

1. Line a rimmed baking sheet with foil and spray it with nonstick cooking spray.

2. Place the squash slices on the foil.  In a small bowl combine the butter, sorghum, chili powder, sage, and salt and pepper.  Pour the mixture over the squash toss to combine, and spread out evenly in a single layer in the pan.

3. Roast for about 30 minutes until the squash is tender and nicely browned.  Serve hot or warm.

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