Recipe by COOKGIRl
Autumn is my favorite time of year to cook! This recipe can be prepared either spicy or sweet, your choice! Two of my posted Mexican-inspired seasoning mix recipes are offered as suggestions.
- 1 lb winter squash (such as hubbard, acorn, delicata, spaghetti, etc.)
- 1 -2 teaspoon Mexican seasoning, mix to taste (see my Mexican Seasoning Mix II (Salt Free))
- 1 -2 teaspoon mexican mixed spice, to taste (see my Sweet Mexican Spice Seasoning Mix)
- honey (or piloncillo)
- olive oil
Directions See How It's Made
- *NOTE: Two separate seasoning suggestions are given. Make a choice and proceed with recipe.
- Depending on size of squash, cut into half or fourths.
- Remove seeds.
- For spicy squash, drizzle (roughly 1/2 teaspoon) olive oil or melted butter over each cut squash piece. Season with Mexican Seasoning Mix II.
- For sweet squash, drizzle (roughly 1/2 teaspoon) melted honey, butter, grated piloncillo (or any combination of) over each cut squash piece. Season with Sweet Mexican Spice Mix.
- Bake at 350 degrees, again depending on size, for 40 minutes up to an hour, until a fork can easily pierce the skin.
- Be careful not to burn the squash especially if you opt to use sugar or butter. If you feel more comfortable, cover the squash with aluminum foil the first half hour, give or take, of baking.
- If desired, season with salt.
- Note for Vegan use piloncillo.