ACORN COOKIES RECIPES

Steps:

• Preheat the oven to 325 degrees F. 
• In a heatproof bowl set over simmering water, melt the butter and chocolate together, whisking until glossy and smooth. Alternately, the butter and chocolate can be melted in the microwave (in a microwave-safe bowl) in 25-second increments, whisking between each interval. Cool the chocolate mixture to room temperature. 
• In the bowl of a stand mixer fitted with the paddle attachment (or a hand-held mixer), beat the brown sugar, granulated sugar, vanilla extract and eggs on low speed until well combined. Pour in the cooled chocolate and continue to mix until the ingredients are evenly distributed. 
• In a medium bowl sift together the flour, cocoa powder, cinnamon, chili powder, baking soda, salt and cayenne pepper. Add the dry ingredients to the chocolate batter and mix on low speed until just combined and no visible flour remains. Fold in the chocolate chips with a rubber spatula or wooden spoon. 
• Working in two batches, scoop 12 balls of dough (preferably using a small ice cream scoop with a spring handle, about 1 1/2 tablespoon size) onto a parchment-lined sheet pan, leaving at least 1 1/2 inches of space between each cookie. Bake the cookies, one pan at a time, for approximately 14 minutes, rotating the pan halfway through cooking time. The cookies should be puffy and still fairly soft when removed from the oven. 
• Immediately slide the cookies, still on the parchment paper, onto a wire cooling rack. Cool just a bit before serving, 5 to 10 minutes. Cookies can be stored in airtight container for up to three days, but I prefer them on the day they are baked.

Steps:

• Heat the oven to 375°F. Arrange a rack in the bottom third of the oven and heat the oven to 375°F.
• Cut the squash in half from stem to tip. Place the squash on a cutting board. Using a chef’s knife, start on one side of the stem and cut straight through until the knife stops hitting resistance and you’ve cut through to the hollow middle. Continue cutting around the acorn, through the tip, ending up on the other side of the stem. Do not try to cut through the stem.
• Break the squash in half. Put down your knife and hold the squash in both hands. Pull the two halves away from each other, cracking the shell at the stem. The stem will stay with one half and leave the other half clean; you can trim away the stem if you want, but I usually leave it in.
• Scoop out the seeds. Use a sturdy spoon to scrape out all the seeds and stringy bits from inside both squash halves. You can save these for roasting in the oven, if you like!
• Rub the squash halves with oil or butter. Place the acorn squash halves cut-side up, like bowls, in a roasting pan or on a rimmed baking sheet. Drizzle with a little olive oil or butter and use your fingertips to rub it all over the cut surface and inside of the squash.
• Season with salt and pepper. Sprinkle both halves generously with salt and pepper.
• Roast in the oven for 45 to 60 minutes. Roast until the halves are caramelized and roasted around the edges, 45 to 60 minutes. You should be able to easily poke a fork or knife all the way through the flesh.
• Serve. Eat immediately, or cool and refrigerate for up to 5 days.