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This Low Carb Brown Sugar Chile Roasted Acorn Squash is the perfect addition to your keto winter menu. Easy to make, with very little cleanup, it has just enough sweetness, and just enough heat, to keep your taste buds asking for more!
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Delightful Low Carb Brown Sugar Chile Roasted Acorn Squash Recipe
Are you in search of a delightful and unexpected addition to your holiday menu that's sure to impress even the toughest critics? Look no further than this Low Carb Brown Sugar Chile Roasted Acorn Squash recipe. This dish combines the earthy richness of acorn squash with a tantalizing blend of flavors that will leave your taste buds singing.
During the holiday season, choosing which recipes to showcase can be a delightful challenge. I understand the excitement of sharing culinary creations that you've poured your heart into. Today, I want to introduce you to a low-carb wonder that not only delighted our taste buds but also turned a skeptic into a squash enthusiast.
Kevin's Transformation: From Skeptic to Squash Lover
Kevin, known for his cautious palate, had never really been a fan of squash. Zucchini, spaghetti squash, and even butternut squash failed to capture his heart. However, that all changed when he took a bite of this squash. He looked at the dish, then at me, and declared, "You know, I really think I am a squash fan."
Now, if you knew Kevin, you'd understand the significance of this statement. It was nothing short of monumental! Acorn squash, with its nutty undertones and inherent sweetness, worked its magic on him.
The Magic of Acorn Squash: A Nutty and Sweet Canvas
What makes acorn squash so special is its natural flavor profile. Even before you add any spices or seasonings, it offers a delightful mix of sweet, nutty, and earthy notes. It's this underlying complexity that makes it the perfect canvas for this recipe.
A Simple Yet Flavorful Recipe
The brilliance of this recipe lies in its simplicity. With just a few key ingredients, it lets the natural beauty of acorn squash shine through. Even Kevin was pleasantly surprised when he learned what went into it.
The Thanksgiving Day Game Changer
So, how much did Kevin love this recipe? Well, he loved it so much that we've decided to make Low Carb Brown Sugar Chile Roasted Acorn Squash a permanent fixture on our Thanksgiving Day menu. That's right; it's earned its spot alongside the traditional favorites.
In conclusion, this recipe speaks volumes. It's not just a dish; it's a game-changer. It has the power to turn even the staunchest squash skeptic into a dedicated fan. So, this holiday season, treat your guests to something truly special with our Low Carb Brown Sugar Chile Roasted Acorn Squash. It's a culinary triumph that's as delicious as it is unexpected.
In This Post
🥘Ingredients
These are the ingredients necessary to make Low Carb Brown Sugar Chile Roasted Acorn Squash.
- Acorn Squash - I choose squash that are about 1 to 1/2 lbs each.
- Butter - I always opt for unsalted.
- Bestie Brown Sugar Substitute - this is the best brown sugar substitute I have tried.
- Chile Powder - you can use any chile powder you enjoy.
- Pink Salt - I prefer pink salt in my recipes.
- Chopped Fresh Cilantro - this is totally optional.
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
🔪Low Carb Brown Sugar Chile Roasted Acorn Squash Instructions
This is a basic breakdown of the steps involved in making Low Carb Brown Sugar Chile Roasted Acorn Squash. You will find the full directions in the recipe card at the bottom of the post.
Arrange squash halves in a rectangular baking dish, cut side up. In a small bowl stir together brown sugar and chile powder.
Brush the squash with melted butter, dividing any remaining butter between the squash halves.
Sprinkle with the brown sugar chile mixture, then sprinkle the squash halves with salt.
Bake for 1 to 1 1/4 hours, or until the squash is tender and pierces easily with a fork.
🍽 Equipment
This is the equipment needed to make Low Carb Brown Sugar Chile Roasted Acorn Squash; a good chef's knife, a 9 x 13 baking dish, a small mixing bowl, measuring cups and spoons, a whisk, and a pastry brush.
Storage
Store any leftover Low Carb Brown Sugar Chile Roasted Acorn Squash in an airtight container in the refrigerator for 2-3 days.
I have not tried to freeze this dish.
💭Top tip
A great thing about this recipe is you can tailor it to your family and their tastes. We like things a little bit spicier, so we opt for chipotle or ancho chile powder. If you like things a little bit milder you can use regular chili powder.
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!
FAQ about Low Carb Brown Sugar Chile Roasted Acorn Squash
The squash is done cooking when a small knife or fork slides easily through the flesh.
Acorn squash is rich in nutrients, such as fiber, vitamin C, potassium, and magnesium. It also packs many beneficial plant compounds, including carotenoid antioxidants. As a result, acorn squash may promote overall health and protect against certain chronic conditions like heart disease and type 2 diabetes.
TO STORE: Store leftover acorn squash in an airtight storage container in the refrigerator for 4 to 5 days.
TO REHEAT: Rewarm roasted acorn squash on a baking sheet in the oven at 350 degrees F or in the microwave.
TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months.
More Keto & Low Carb Squash Recipes
Looking for other recipes like this? Try these: Butternut Squash Noodles, Chicken Alfredo Zoodle Bake, Herbed Spaghetti Squash with Garlic and Parmesan, Keto Squash Casserole, Cheesy Keto Squash Casserole, or Keto Spaghetti Squash au Gratin.
Low Carb Brown Sugar Chile Roasted Acorn Squash
Ingredients
- 2 acorn squash (1 to 1 1/2 pounds each) cut in half lengthwise and seeds removed
- 2 tbsp unsalted butter melted
- 1/4 cup Besti Monk Fruit and Allulose Brown Sweetener packed
- 1/2 to 1 tsp chile powder (Mexican, ancho, chipotle, etc)
- pink salt
- fresh cilantro leaves chopped for garnish
Instructions
- Preheat your oven to 350 degrees F.
- Arrange squash halves in a rectangular baking dish, with the cut side up. In a small bowl stir together brown sugar and chile pepper.
- Brush the squash with melted butter, dividing any remaining butter between the squash halves.
- Sprinkle with the brown sugar chile mixture, then sprinkle the squash halves with salt.
- Pour about 1/4 inch of water into the baking dish.
- Bake for 1 to 1 1/4 hour, or until the squash is tender and pierces easily with a fork.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. 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.
Nutrition
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