- 2 acorn squash
- 7 tbs canola oil
- 6 tbs brown sugar
- 1.5 tbs ancho chile powder
- 1 tbs water
- 2 dashes of salt
- dashes of paprika as desired for taste and color
Preheat oven to 400 degrees. Wash acorn squash and cut each squash in half. Remove seeds and cut squash into wedges. Stir remaining ingredients together in separate bowl. Set wedges in greased baking pan and pour sauce over wedges. Cover pan loosely with foil. Bake for 15 minutes, then uncover and bake another 25 minutes or until soft.
Recipe adapted from Sunset Magazine's November 2009 issue.