Roasted Acorn Squash With Chile Vinaigrette

READY IN: 50mins
Recipe by Morrisseyist

Gourmet Magazine - October 2006

Top Review by Chef Convivia

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.

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.

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