Ingredients
- 2 small acorn squash, about 2 1/2 lbs.
- 6 small shallots, quartered
- 2 Tbsp. maple syrup
- 2 Tbsp. butter, melted
- 1/2 tsp. salt
- 1/4 tsp. ground cinnamon
- 1/8-1/4 tsp. ground chipotle chile pepper
Directions
Preheat oven to 400 degrees F. Coat jelly roll pan with cooking spray. Trim ends from each squash. Slice squash into 3/4 inch thick rings. Place squash and shallots in single layer on pan. Roast 15 minutes. Combine syrup, butter, salt, cinnamon and chile pepper. Brush half of mixture over squash and shallots. Roast 10 minutes. Turn squash; brush with remaining syrup mixture. Roast until tender and browned, 15-20 minutes.
By Robin from Washington, Ia
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