Total Time: 45 minutes
Heat your oven to 350ºF.
Cut the acorn squash in half, stem to root. Scoop out the seeds and pulp. Cut the squash into 1/2-inch slices and arrange it in a single layer on a baking sheet.
Mince the chipotle pepper very finely and place it in a small bowl. Add the honey, lime juice, and salt; mix in the olive oil. Brush half of the honey-chipotle glaze onto the squash.
Bake for 35-45 minutes, or until the squash is tender and the underside is golden brown. Drizzle the roast squash with the remaining glaze and sprinkle with cilantro.
Any extra chipotles in adobo can be frozen for use another time.
|Amount Per Serving||As Served|
|Calories 174kcal Calories from fat 63|
|% Daily Value|
|Total Fat 7g||11%|
|Saturated Fat 1g||5%|
|Dietary Fiber 4g||16%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|