Roasted acorn squash with brown sugar and chili oil

2017; otherwise known as the year I simply accepted that the only way I love squash is when it's disguised as something else entirely.

Acorn squash, my favorite of the bunch, but not unlike its siblings, is best served as a vehicle for other yummy flavors, in my opinion. It plays that role so well, which, to be clear, doesn't make it any less valuable. It's versatile and nutritious, and I love roasting it with sugar and oil until soft and caramelized. But the spicy element here is a game changer. I think this will be my go-to way of sneaking it into my diet more often, especially as we head into the ever hopeful, ever optimistic new year, new me.

Roasted acorn squash with brown sugar and chili oil

Yields about 4 servings
1 acorn squash
2-3 T olive oil (enough to generously coat)
1 T hot Calabrese pepperoncino oil spread (or more if you like a lot of heat)
⅓ cup light brown sugar
¾ tsp dried oregano
¾ tsp or so salt
Black pepper

Preheat oven to 400 degrees with the rack in the lower third of the oven. Carefully slice off the ends of the acorn squash, and then slice the squash in half from end to end. Use a spoon to scoop out the innards and seeds. Then place squash halves, cut side down, on a cutting board and carefully slice into ½ inch thick half moons. Place squash in a baking dish that’s big enough for them to fit in one layer. Drizzle with olive oil, pepperoncino spread, brown sugar, oregano, salt and pepper. Use clean hands to toss together until coated and well distributed. Place in the oven for 30-35 minutes until squash is very tender and browned in parts. Taste for seasoning, and then serve right away, drizzled with any of the liquid that has caramelized on the bottom of the baking dish. Note: cooked this way, I find the squash skin to be too tough to heat, so it can just be scraped from the skin when eaten. Alternatively, you could alter your cooking heat and time to lower for longer if you’d like to be able to get the skin tender enough to eat.