This sweet and spicy roasted acorn squash is the perfect addition to your low carb winter menu. Easy to make, with very little cleanup, it has just enough sweet, and just enough heat, to keep your taste buds asking for more!

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I have been having so much fun working on recipes to share for the upcoming holidays but it also makes it super hard to chose which ones to post when.

I seriously have a ton I want to post all at once!

But this was one that I loved AND Kevin loved.

He has liked zucchini, and spaghetti squash, and even butternut squash, but when I handed him this one he took a bite, looked at me, and said, "You know, I really think I am a squash fan".

Ummmm 'scuse me?

😮

Now, I know that might not sound like much to y'all. 

But if you knew him like I know him, that is HUGE!

INGREDIENTS FOR LOW CARB BROWN SUGAR CHILE ROASTED ACORN SQUASH

• Acorn squash
• Butter
• Bestie Brown Sugar Substitute
• Chile powder 
• Sea salt
• Chopped fresh cilantro (optional)

This year I grew zucchini, crookneck, and spaghetti squash in my little quarantine garden.

That was all in buckets on my back deck!

Kevin is building me a raised bed garden area off the deck so I can grow much more, and protect my back, I am so excited! 

I also have a little area down by our fire pit that I think I will use as a designated squash area.

It is kind of a compost area that a couple zucchini plants ended up in and they grew without me even trying so I figured hey, why not?

I am going to try my hand at acorn, delicata, and sugar pumpkins, along with the regular squash I have already tried. So wish me luck!

The thing I love about squash is that it has such a wonderful kind of nutty undertone to the flavor and, depending on the type, they can really be quite sweet. 

So you can have this sweet, nutty, earthy thing going on before you even add any spices to it.

This recipe has very few ingredients and just plays off of that.

Kevin was even a little shocked at how much he liked it when I told him what was in it.

I mean I got the "look" when I told him.

Then he took a bite, and another bite, and another.

Then he looked at me with kind of a shocked/puzzled look and said he was a squash fan and I about fell off the couch!

We both love this recipe so much we decided it will be on the Thanksgiving day menu! 

So I think that says a lot, don't you?

Another great thing about this recipe is you can tailor it to your family and their taste buds.

We like things a little bit spicier, so we opt for chipotle, or ancho chile powder.

Like things a little bit milder?

Awesome, just use regular chile powder.

Really like the heat?

Me too!

Double that chile!!

It's your choice so you do you boo!

Just taste the mixture as you mix it and you will be able to tell how much heat is in it before you put it on the squash. You will be surprised how much chile powder you can pack in there!

MORE LOW CARB SQUASH RECIPES

Butternut Squash Noodles

Chicken Alfredo Zoodle Bake

Herbed Spaghetti Squash with Garlic and Parmesan

Keto Squash Casserole

Print

Low Carb Brown Sugar Chile Roasted Acorn Squash

Yield: 4 servings

Author: Bobbi Hass-Burleson

Prep time: 10 MinCook time: 1 H & 15 MTotal time: 1 H & 25 M

This sweet and spicy roasted acorn squash is the perfect addition to your low carb winter menu. Easy to make, with very little cleanup, it has just enough sweet, and just enough heat, to keep your taste buds asking for more!

Ingredients

• 2 acorn squash (1 to 1 1/2 pounds each), cut in half lengthwise and seeds removed
• 2 tablespoons unsalted butter, melted
• 1/4 cup packed Bestie Brown Sugar Substitute
• 1/2 to 1 teaspoon chile powder (Mexican, ancho, chipotle, etc)
• Sea salt
• Chopped fresh cilantro (optional)

Instructions

1. Preheat your oven to 350 degrees F.
2. Arrange squash halves in a rectangular baking dish, cut side up. In a small bowl stir together brown sugar and chile pepper.
3. Brush the squash with melted butter, dividing any remaining butter between the squash halves.
4. Sprinkle with the brown sugar chile mixture, then sprinkle the squash halves with salt.
5. Pour about 1/4 inch of water into the baking dish.
6. Bake for 1 to 1 1/4 hour, or until the squash is tender and pierces easily with a fork.

Calories

151.85

Fat (grams)

5.90

Sat. Fat (grams)

3.61

Carbs (grams)

15.02

Fiber (grams)

4.52

Net carbs

10.50

Sugar (grams)

0.05

Protein (grams)

1.22

Sodium (milligrams)

153.54

Cholesterol (grams)

15.26

Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it's not metabolized. Net carbs are the total carbs minus fiber.

All recipes and their respective images are original and the sole property of Bobbi's Kozy Kitchen ©, with all rights, reserved.

Low Carb, Gluten-free, Sheet Pan, Squash

Side Dish

American

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