Sweet and Spicy Roasted Acorn Squash

This work thing isn't working out! As you may have noticed, I have been a wee bit absent, since starting a new job. Today is the day that changes. I have been making excuses, telling myself that I will start again when I get used to my new schedule etc., but the reality is I don't think that will ever happen. Each weekend, as I am sure you know, I set off to do one or two things on my to-do list only to realize the couch feels so good! And let's get real Candy Crush won't play itself! Anyways.... I have decided to make a conciouse effort to do at least one post a week. If I cant do that....well then I guess I will just quit this ol' J-O-B of mine and get back to cooking! Along with that big change in my life, I have also decided to try the vegan thing again. I wouldn't say 100% vegan, but a solid 95% at least. I feel like life without cheese will be like amputating a leg rough to say the least, but I am stopping at the health food store on the way home to pick up some nutritional yeast, which I hear from vegans is a good cheese substitute. We will see.....we will see.

And of course I get out the dusty old camera to snap a pic.....and it is dead. Camera Phone it is!!

Sweet and Spicy Roasted Acorn Squash
1 acorn squash
1-2 tablespoons of chipotle sauce (depending on how spicy you prefer)
2 tablespoons cup brown sugar
1 tablespoon hoisen sauce
2 tablespoons ov olive oil
1/4 teaspoon garlic powder
1/4 teaspoon black pepper

Preheat oven to 400 degrees.

Cut your acorn squash in half and then into 6 wedges. Scoop out seeds and discard. Place on a lined baking sheet and set aside.

In a small bowl combined chipotle sauce, brown sugar, hoisin sauce, olive oil, garlic powder, and pepper. Using a cooking brush, cover squash wedges generously in the sauce. Place in oven and bake for 40-50 minutes until fork tender, removing every 15 minutes to glaze with remaining sauce.

Once done top with chopped cilantro, green onions, or sesame seeds or all three!!!