Roasted Acorn Squash – Sweet & Spicy

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Roasted Acorn Squash is so yummy, it’s my favoritesquash to make when Autumn arrives.  It’sso easy to make, delicious on it’s own, but even better with copious amounts ofpasture butter and a little sea salt.  Ialso love adding extra spices and seasonings to the squash to mix it up fromtime to time, this is one of my favorites. 
Enjoy!

RoastedAcorn Squash - Sweet & Spicy
Equipment:Cutting Board, Sharp Knife,Roasting/Baking Pan, Large Plate or Optional Food Processor
·     1 acornsquash, cut in half, remove seeds and membranes ·     ½ teaspoonchili powder blend ·     ¼ teaspoonground cinnamon ·     ¼ - ½ teaspoonCeltic sea salt (See Resources)·     3-4tablespoons pasture butter (See Resources)·     1 tablespoonmaple syrup grade B, raw honey or coconut palm sugar
1.   Preheat theoven to 375 degrees F.
2.  Prep squash –wash outside skin, cut squash in half, remove seeds and membranes with a metalspoon (Note: Save seeds to freeze and add to stocks for extra flavor or reserveto make roasted acorn squash seeds). Sprinkle chili powder and cinnamon onto the flesh.

3.  Place squashflesh-side down on roasting pan.  Bakefor about 45 minutes or until flesh is completely fork tender. 

4.  Remove fromoven, cool about 5-10 minutes.
5.   Remove squashfrom outer shell with a spoon.  Eitherplace squash onto a plate to mash with a fork or place squash into a foodprocessor.  Add sea salt, butter, andsweetener of choice.  Mash with a fork orpuree in food processor until smooth and combined. 
6.  Serveimmediately.   

Note:If you don’t have chili powder blend, try a mixture of chili powder, cumin,coriander, and a pinch of ground cloves. 
Yield: Makesabout 2 servings.