Roasted acorn squash with chile vinaigrette
This roasted acorn squash dish pairs the natural sweetness of the squash with a spicy chile vinaigrette made from coriander, chili peppers, and lime juice. It’s a versatile recipe that works well as a side dish or a light main course.
Cook time 45 min
Prep time 15 min
Ingredients:
2 squash2 tbsp coriander leaves
1/2 red hot chili peppers
1 garlic clove
1 tsp salt
1.50 tbsp lime juice
6 tbsp olive oil
1/2 tsp black pepper
Roasted acorn squash with chile vinaigrette is a delightful and flavorful dish that combines the natural sweetness of acorn squash with a spicy and tangy vinaigrette. This recipe is perfect for those who enjoy a mix of savory and spicy flavors, making it an excellent side dish or even a main course. The combination of coriander, chili peppers, garlic, and lime juice in the vinaigrette adds a refreshing kick to the tender roasted squash.
Instructions:
- Cut and Clean: Slice each acorn squash in half and scoop out the seeds. Then, cut each half into 1-inch thick wedges.
- Season: Place the wedges on a baking sheet. Drizzle with a bit of olive oil and sprinkle with salt and black pepper.
- Place the baking sheet in the preheated oven and roast for approximately 25-30 minutes, flipping the wedges halfway through, until they are tender and golden brown around the edges.
- Chop Ingredients: Finely chop the coriander leaves and the red hot chili pepper (remove seeds if you prefer less heat). Mince the garlic clove.
- Mix Vinaigrette: In a small bowl, whisk together the chopped coriander, chili pepper, minced garlic, lime juice, remaining olive oil, and the rest of the salt and black pepper until well combined.
- Once the acorn squash is roasted, remove it from the oven and let it cool slightly.
- Arrange the roasted squash wedges on a serving platter.
- Drizzle the chile vinaigrette generously over the top.
- Garnish with some extra coriander leaves if desired.
- Serve warm or at room temperature as a delicious side dish or light main course.
Roasted acorn squash with chile vinaigrette is a flavorful and healthy recipe that is both easy to prepare and delicious to eat. The combination of sweet, spicy, and tangy elements makes this dish a standout addition to any meal. Whether you serve it as a side dish or a main course, this roasted acorn squash with chile vinaigrette is sure to impress your family and guests with its unique and vibrant flavors.
Roasted acorn squash with chile vinaigrette FAQ:
Roast the squash at 425°F (220°C) for about 25-30 minutes. Flip the wedges halfway through for even cooking until they are tender and golden brown.
The acorn squash is done when it is tender and can be easily pierced with a fork, and has a lightly golden brown color around the edges.
Yes, you can substitute lime juice with lemon juice for a different flavor. If you prefer less heat, omit the chili pepper or use a milder variety.
Store leftover roasted acorn squash in an airtight container in the refrigerator for up to 3-5 days. Reheat in the oven or microwave before serving.
Use a baking sheet or a large oven-safe dish to roast the squash. Ensure there is enough space between the wedges to promote even roasting.
Cooking Tips:
- Choose firm and unblemished acorn squash for the best results.
- When cutting the squash, be cautious as the outer skin can be tough.
- For a smoother vinaigrette, you can use a blender to mix the ingredients.
- If you prefer a milder heat, remove the seeds and membranes from the chili pepper.
- Roast the squash cut-side down to ensure even cooking and caramelization.
- Garnish with extra coriander leaves for a fresh touch and added aroma.
Nutrition Facts
4 ServingsCalories 81kcal
Protein 2.13g
Carbohydrates 20g
Fiber 6g
Sugar 8g
Fat 22g
More recipes
Red wine sautéed mushrooms with parsley and lemon
Savory red wine mushrooms with parsley and lemon.
21 Apr 2026Baked eggplant with mayonnaise dressing
Crispy baked eggplant with a creamy mayonnaise dressing.
21 Apr 2026Asparagus parmesan with butter
Roasted asparagus topped with Parmesan cheese and butter.
21 Apr 2026Potato and leek gratin
A comforting potato and leek gratin baked until golden and creamy.
21 Apr 2026