Roasted Acorn Squash with Chile Vinaigrette
Elevate your seasonal side dish game with this irresistible Roasted Acorn Squash with Chile Vinaigrette! Featuring tender, golden-brown wedges of caramelized acorn squash, this recipe is brought to life with a zesty chile vinaigrette made from apple cider vinegar, honey, and a kick of red chile flakes. The bold flavors are balanced by the freshness of chopped cilantro and the crunch of optional pumpkin seeds for a delightful texture contrast. Ready in under an hour, this easy yet sophisticated dish is perfect for weeknight dinners or festive gatherings. Serve warm or at room temperature for a crowd-pleasing, flavor-packed experience. Keywords: roasted acorn squash, chile vinaigrette, seasonal side dish, easy squash recipe, vegetarian recipe.
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Recipe Information
Ingredients
- 2 whole acorn squash
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 0.5 teaspoons black pepper
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 0.5 teaspoons red chile flakes
- 1 clove garlic
- 2 tablespoons cilantro
- 2 tablespoons pumpkin seeds (optional)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Cut each acorn squash in half lengthwise and scoop out the seeds. Slice each half into 1-inch thick wedges.
Place the squash wedges on the baking sheet and drizzle with 2 tablespoons of olive oil. Sprinkle with 1 teaspoon of kosher salt and 0.5 teaspoons of black pepper.
Roast the squash in the preheated oven for 35-40 minutes, flipping halfway through, until the flesh is tender and the edges are golden brown.
While the squash is roasting, prepare the chile vinaigrette. In a small bowl, whisk together 2 tablespoons of apple cider vinegar, 1 tablespoon of honey, 0.5 teaspoons of red chile flakes, and the remaining 1 tablespoon of olive oil.
Finely mince 1 garlic clove and stir it into the vinaigrette mixture. Let it sit at room temperature to allow the flavors to meld.
Once the squash is done roasting, arrange the wedges on a serving platter.
Drizzle the chile vinaigrette over the roasted squash and garnish with 2 tablespoons of chopped fresh cilantro and 2 tablespoons of pumpkin seeds, if using.
Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
1523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.2 g | 67% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 669 mg | 29% | |
| Total Carbohydrate | 275.2 g | 100% | |
| Dietary Fiber | 77.5 g | 277% | |
| Total Sugars | 17.7 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 786 mg | 60% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 7785 mg | 166% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
