All Recipes, Breakfast, Dairy Free, Nut Free, Savory, Side Dish, Snack, Vegan, Vegetarian, Whole30

Cinnamon Chili Roasted Acorn Squash

This Cinnamon Chili Roasted Acorn Squash is so delicious! It’s super easy to put together — it’s one of those dishes that you can put in the oven and forget about. I think it’s a perfect side dish, especially since it takes minimal preparation time. It also doubles as a delicious breakfast . . . I know it sounds weird, but I promise it’s good. Add a dollop of yogurt or something similar (coconut yogurt if you don’t do dairy), a drizzle of honey, and a sprinkle of almonds or walnuts to make a delicious meal.

The cinnamon chili spice on this squash is so good! A few years ago, I made a pumpkin chili from a cookbook by Primal Palate. I made a big batch of the spice mix for the chili and never finished it — so I used it for this recipe! It’s impossible to reprint the spice recipe since a) it’s not my property and b) I don’t even remember it! However, I came up with a similar blend based on guesswork for you all to use. The beauty of spices is that you can use basically however much you want and it’ll still turn out fine. If you don’t like too much heat, you can omit or decrease the amount of chili powder.

Cinnamon Chili Roasted Acorn Squash

How was your Thanksgiving? I hope you all had a chance to relax and hang out with family. Oh yeah . . .  and stuff your faces with the most delicious food!!

Thanksgiving break is one of my favorite holidays because it always falls around my birthday. It’s also right before finals, which is kind of nice because we get a short break before we have to study hard and basically not sleep for the next 3 ½ weeks.

Cinnamon Chili Roasted Acorn Squash

This break, I’d like to celebrate my birthday and Thanksgiving, hang out with family and friends, work on college essays, go for a hike, shop with my grandma, and work on the blog! I’m excited to get back on track with cooking, photographing, and posting. I’m going to try to prep a bunch of recipes ahead of time so I don’t have another thing to stress about during finals season.

Cinnamon Chili Roasted Acorn Squash

Thanks for reading! I will be back next week (I promise!) with two cozy sweet potato-y recipes. The week after that, we’re jumping headlong into Christmas with two festive recipes. I don’t have plans to quit the Christmas cheer until December 26th, so I hope you’re excited!


Print Recipe
Cinnamon Chili Roasted Acorn Squash
Course Side Dish
Prep Time 10 minutes
Cook Time 60 minutes
Servings
people
Ingredients
Course Side Dish
Prep Time 10 minutes
Cook Time 60 minutes
Servings
people
Ingredients
Instructions
  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Halve an acorn squash and scrape out the seeds. Score the flesh in a cross-hatch pattern with a sharp knife.
  3. Melt the coconut oil/butter and pour it on the squash. Rub it in thoroughly.
  4. In a separate bowl, mix together the salt, chipotle chile powder, paprika, cinnamon, nutmeg, ginger, and garlic. Rub the spice mix all over the acorn squash (you may have extra).
  5. Pour the maple syrup on top, if desired (omit for Whole30). Bake the acorn squash in the preheated oven for about an hour. Enjoy!

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