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Sweet and Spicy Acorn Squash

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Editor's Note: Please enjoy this previously published Zola classic!

It was late afternoon. I was at the grocery store picking up a few items to make dinner.

I passed two women greeting each other. One of them had a young daughter in tow. The girl was maybe seven years old. The moms were maybe in their late 30s.

We were all in the dairy section; the area with the big refrigerators full of milk and cream. The ladies were separating when the little girl blurted out to her mom, “Can I have one of these bologna, cheese and cracker combos? PLEASE!” She was jumping up and down for emphasis. Her mom told her “no” and kept walking. Then she stopped suddenly, right near me, and said out loud to herself, “Wait a minute. This is one of those life experience moments.” She turned to her daughter and said, “Come back over here,” and she walked to the refrigerated case that held the bologna, cheese and cracker combo packs...

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Sweet and Spicy Acorn Squash

I love my acorn squash roasted with just butter in the center and a sprinkle of sea salt and pepper. But I know tons of people want brown sugar in the middle and more. So this version can satisfy the sweet tooth and add an optional spice/heat factor.

Servings: Serves 4



2 acorn squash, cut in half and seeded. Use a sharp knife to cut it and a spoon to scrape out the seeds.
4 Tbl of butter
1/2 tsp of grated sea salt
1/2 tsp of chili powder (I use smoked)
1/2 tsp of garlic powder
1/4 tsp of cinnamon
1/4 tsp of cayenne (optional. I wanted an extra kick)
1 tsp of stevia


Preheat the oven to 375 degrees. Prep the squash and stand them up on their “backs” so you can fill the middle. I usually put them in two bread-baking pans to hold them securely, but a nine by thirteen inch pan can work too.

Put the pats of butter in each squash piece. Mix the rest of the ingredients in a small bowl and then sprinkle evenly on the squash pieces.

I like my squash thoroughly roasted the old-fashioned way so depending on the size of your squash this might take one hour or more. I also like my squash cooked to the point of browning on the edges.

Carefully remove the pan from the oven when they are cooked to your liking. Then carefully remove the pieces of squash from the pan with a pair of tongs.





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