During the holidays, I love to roast almonds. I usually make a savoury version, but this year I really wanted to try something sweeter. When I came across this recipe I knew I had to try it. I followed the recipe to a ‘T’ up until the spice choice. The recipe calls for Chili Powder, but I decided to use Cayenne Pepper instead. It turned out really good, with a bit of a kick, and was quick to prepare. I stirred it every 20mins for about 40-45mins, because in my oven, they were ready by then. For next time though, I’ll use both Chili powder and Cayenne Pepper, to see if it gives it an extra kick 😀 If you like the combo of sweet and spicy, I’d recommend you give this recipe a try!!
So, this was another tester!! I’ve never made roasted acorn squash before, and I finally decided to try it. I Googled how long to roast it, and came across a basic recipe, from Chow.com. I followed the recipe, but also added cayenne pepper and garlic powder, to kick it up a notch. In my oven, after 45mins or so, it was ready. It turned out pretty good. I’d forgotten how neutral a flavour acorn squash is, as I’ve put it in soup, and never really tasted it once cooked. So, flavouring is key!! Go wild and sprinkle your favourites, to really enhance the squash. We ended up having it with chicken burgers, and it went well together!!