District Dish: Roasted acorn squash with hot honey

Written by Emma Pilger. Photo by Emma Pilger.

Fall has always been my favorite season. When I was a kid, I loved the way Colorado summers gently settled into fall as if it crawled into bed to rest. After all the wild, long, and rambunctious days of heat, it was finally time to turn the oven back on, rediscover our sweaters from the closet, and tuck in.

My mom loves fall, too. Although orange leaves and chilly weather are the trademarks of autumn, memories of my mom ironing yellow aspen leaves into wax paper and cooking fall treats are really what makes me appreciate the season. It’s warm, simple, and so nostalgic. 

To conjure up those good feelings as my mom used to, I turn to this Roasted Acorn Squash with Hot Honey. It’s an elevated after-school snack, or the perfect appetizer for a dinner party with friends. This dish is a staple when you need a little more fall nostalgia in your life.

What is acorn squash?

Acorn squash is particularly nutty with a subtle sweetness, similar in taste to butternut squash. It’s used in cooking the way most are – baked with savory and sweet flavors and sometimes used in soups.

This squash is also quite healthy and a delicious way to get your vitamins through the season. According to Healthline, “The bright orange flesh of acorn squash is packed with vitamin C, provitamin A, B vitamins, potassium, magnesium, iron, and manganese, all of which are critical for health.” 

This recipe allows the squash to truly shine. The slices are coated in a perfectly sweet and slightly spicy glaze, then baked until tender. Once they’re out of the oven, the extra drizzle of hot honey sauce makes for the perfect fall snack.

The ingredients you’ll need for this squash recipe:

This dish is quick and easy, and you might have most of the ingredients on hand. It uses pantry staples like honey and chili flakes, all you need to do is hunt down an acorn squash at your local grocer or farmer’s market. Here’s what you’ll need:

• 1 whole acorn squash, deseeded and sliced 

For the glaze:

• 3 tablespoons extra virgin olive oil
• 2 tablespoons honey
• 1 teaspoon of chili flakes 
• Salt and pepper to taste

For the drizzle sauce:

• 2 tablespoons extra virgin olive oil
• 3 tablespoons honey
• 1 teaspoon chili flakes
• ½ teaspoon garlic, minced
• ½ teaspoon lemon juice

How to make this hot honey acorn squash:

Don’t get me wrong, I love Mike’s Hot Honey just as much as the next girl, but for this recipe, we’re making hot honey from scratch. It’s so easy and brings a certain zing to the acorn squash that store-bought just can’t do. Trust me on this one.

To begin, preheat the oven to 375°F. While the oven is preheating, cut the acorn squash in half lengthwise, deseed it, then cut it into ½ -inch thick strips and place on a baking sheet. 

In a separate bowl, combine the olive oil, honey, chili flakes, and salt and pepper to taste. Then spread the glaze on the squash, coating each piece. 

Bake in the oven for 30 minutes, flipping halfway through.

While the squash is roasting, combine the olive oil and chili flakes in a small saucepan over medium heat. When the oil turns orange from the chili flakes, add the minced garlic and cook until fragrant. Then, add the honey and stir well until the mixture foams. Immediately take it off the heat and continue to stir until foam disappears, then add lemon juice and stir well.

When the squash is fork-tender, take it out of the oven and plate. Drizzle the hot honey sauce on top and serve warm. Enjoy!