YIELD: Makes 4 servings
2 small – acorn squash
2 – chipotle peppers in adobo
2 T – honey
2 – limes, juiced
1 generous pinch – salt
2 T – olive oil
1/8 cup – loosely packed fresh cilantro, chopped
Heat your oven to 350ºF.
Cut the acorn squash in half, stem to root. Scoop out the seeds and pulp. Cut the squash into 1/2-inch slices and arrange it in a single layer on a baking sheet.
Mince the chipotle pepper very finely and place it in a small bowl. Add the honey, lime juice, and salt; mix in the olive oil. Brush half of the honey-chipotle glaze onto the squash.
Bake for 35-45 minutes, or until the squash is tender and the underside is golden brown. Drizzle the roast squash with the remaining glaze and sprinkle with cilantro.
Any extra chipotles in adobo can be frozen for use another time.