2 acorn squash (1 1/2 pounds each), halved lengthwise, seeds removed
2 tablespoons olive oil
2 teaspoons chili powder
Coarse salt and ground pepper
1. Preheat oven to 450 degrees. Cut each squash half into several wedges, then halve wedges crosswise.
2. On a large rimmed baking sheet, toss squash with oil and chili powder; season with salt and pepper, and toss again. Roast until tender and starting to brown, 20 to 25 minutes, tossing halfway through. (This is the full recipe for 4; I halved it.)
I also made plain quinoa to serve the squash on. Something was not quite right about this meal. It was warm and filling but the taste was off. Maybe it was a sub-par squash. Maybe just because Martha says it's okay to eat the skin of an acorn squash that doesn't necessarily mean that you should. Maybe it needed a bit more salt and pepper. Whatever the case, last night was cold and rainy and we gobbled up this warm, comforting dish.
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