Roasted Acorn Squash With Chile Vinaigrette

Total Time
Prep 15 mins
Cook 35 mins

Gourmet Magazine - October 2006

Ingredients Nutrition


  1. Preheat oven to 450 degrees F.
  2. Halve squash lengthwise, then cut off and discard stem ends.
  3. Scoop out seeds.
  4. Cut squash lengthwise into wedges.
  5. Toss squash with salt, pepper, and 1 table spoon oil.
  6. Place on baking sheet lined with foil or parchment and roast until tender, 25-35 minutes.
  7. For the vinaigrette, mince the garlic and place in small bowl.
  8. Add lime juice, chile and cilantro.
  9. Mix in remaining olive oil.
  10. To serve, drizzle squash with vinaigrette.
Most Helpful

So delicious! Had all the components of a good Thai meal: sweet (squash), spicy (chile pequin, and I added a pinch of red chile powder for an added kick), sour (lime), and smidge of salt. Very filling too. My husband and I both loved it.

Chef Convivia January 26, 2010

The taste of lime and garlic in the vinaigrette is just wonderful with the squash. I didn't have an acorn squash but used a butternut which tasted divine. I can imagine the acorn and would be just as wonderful. I will be trying it that way next time. Loved this!

Cookworm November 10, 2008

Thought this was fantastic! A nice change from sweet acorn squash. Minimal preparation for a lovely side dish. Thanks for sharing the recipe! Made for PAC Fall 2008.

LonghornMama September 26, 2008