This side dish was actually made on Monday to accompany the beef that refused to shred until 9:30 pm. Instead, it accompanied leftover stuffed shells. I had thought about blogging the recipe then, but with the haphazardness of our dinner, I decided to skip it.
This was a fortunate decision, for now you all get to benefit from my busy-ness. You see, the chipotle was a little intense. I mean eye-tearing, tastebud-scalding intense. I took the slender wedge of squash in my hand and ate it like a slice of watermelon. Unfortunately, that puts the full intensity of the chipotle right on the tongue. Bad idea. It's hard to compel your tastebuds to operate again after that sort of shock. I'm pretty sure Jeff would agree - we were both running for the milk after that side dish.
Yet we still thought it was worth a second shot. We agreed that some additional sweetness would help mitigate some of the intensity of the chipotle. Tonight we tried again - this time, with some honey (although I think maple syrup might be nice as well).
The result? Much better than the first time (well, also because we've learned not to put the chipotle right on the tongue). I did not need the milk at all. The chipotle still has quite a kick, but the sweetness of the honey adds another dimension, so it's not all kick. When looking through variations of this recipe online, I saw one comment that said the sweetness of the acorn squash goes well with the spiciness of the chipotle. I don't actually think acorn squash is very sweet. Nothing like a butternut, or, dare I suggest, buttercup (which I actually found too sweet for my taste, and I have a big sweet tooth!). If you do think acorn is sweet enough, you may want to reduce or eliminate the honey. I do agree, though, that the spiciness works well with the squash. If you're looking for an alternative to maple-glazed squash (which seems to be the standard preparation), I think this is a pretty solid option.
Honey Chipotle Acorn Squash
Adapted from Joelen's Culinary Adventures.