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Spicy Roasted Acorn Squash | Great Performances


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Spicy Roasted Acorn Squash
by Caitlyn Austin, Katchkie Farm Intern

Good news for your vegetable peeler: all squash skin is edible. Some squash skin certainly tastes better than others, it's a question of thin versus thick skin. The thicker the skin, the harder it is to chew making it less desirable to consume. Delicata, acorn, and dumpling squash all have skin that is thin enough to keep on. Don't think of keeping squash skin on as a shortcut either, it's highly recommended for flavor and texture.

Acorn squash skin becomes nutty and soft when cooked, you can compare the flavor and mouth feel with leaving the skin on a baked potato. This particular recipe combines nutty acorn squash with spicy red chile, yum!

Acorn squash tacos, anyone?

Spicy Roasted Acorn Squash 


2 Acorn squash
Olive oil
Salt and pepper
2 garlic cloves 
Juice from 2 limes
1 to 2 teaspoons finely chopped fresh hot red chile, including seeds
1 bunch chopped cilantro 


1. Preheat oven to 450 degrees. Halve squash lengthwise, then cut off and discard stem ends. Scoop out seeds and cut squash lengthwise into 3/4-inch-wide wedges. Don't touch that skin!
2. Toss squash in olive oil, salt, and pepper. Arrange cut side down in a shallow baking pan.
3. Roast squash for 20-25 minutes, until squash is tender and golden brown. Rotate squash in pan halfway through. 
4. While squash is cooking, mince and mash garlic into a paste. Whisk in lime juice, chile, salt, cilantro and 1/4 cup olive oil.
5. Transfer squash to a platter and drizzle with chile vinaigrette. 

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