I distinctly remember the first time I ate acorn squash. I went with a friend to a neighborhood farm to table restaurant that featured vegetable dishes grown from their garden. Brown sugar acorn squash was the feature item. My friend insisted that I try it. My life changed after eating this buttery, sugary foreign vegetable. I was scared at first, fear of the unknown really. But I’m so glad I tried it! Acorn squash is one of my favorite vegetables to eat and to make. My Chili Butter Acorn Squash is decadent, buttery, and a Weight Watcher friendly recipe with 4 SmartPoints per serving.
After I tried acorn squash for the first time, I always wanted to make it at home but didn’t understand how to make it. I honestly wasn’t even sure what it looked like uncooked. My then boyfriend now husband had also tried acorn squash at the same neighborhood restaurant and begged me to make it. I’ll admit that I DID have to google what acorn squash looked like otherwise I would not have known what to look for at the grocery store. After I discovered what acorn squash looked like and how to cook it, the experimentation began resulting in one of my favorite side dish items to make along side any “fancy at home” fish or chicken dish.
The hardest part of the whole recipe is cutting the squash in half. Silly I know! Once you cut the acorn squash in half, just scoop out the seeds. Rub each half with butter, rub with the brown sugar mixture, and pop into the oven!
My take on acorn squash is sweet with a hint of spice. The chili powder mixed with brown sugar blends so well making this dish not too sweet. The butter melts and you are left with a delicious liquid in the center of the acorn squash that takes the squash to another level of decadence. Each bite is buttery, full of flavor, and leaves you with wanting more. This Chili Butter Acorn Squash would be the perfect side dish for Blackened Catfish or Seared Brown Butter Lemon Scallops!
I hope you enjoy these bites of flavor!
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