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.

Nutriscore Rating: 88/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

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)

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

Cut each acorn squash in half lengthwise and scoop out the seeds. Slice each half into 1-inch thick wedges.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Finely mince 1 garlic clove and stir it into the vinaigrette mixture. Let it sit at room temperature to allow the flavors to meld.

Step 7

Once the squash is done roasting, arrange the wedges on a serving platter.

Step 8

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.

Step 9

Serve warm or at room temperature and enjoy!

Nutrition Facts

Serving size	(1848.3g)

Amount per serving	% Daily Value*
Calories	1522.9

Total Fat 52.2g	0%
Saturated Fat 8.3g	0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg	0%
Sodium 668.6mg	0%
Total Carbohydrate 275.2g	0%
Dietary Fiber 77.5g	0%
Total Sugars 17.7g
Protein 24.5g	0%

Vitamin D 0IU	0%
Calcium 785.8mg	0%
Iron 12.6mg	0%
Potassium 7784.6mg	0%

*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.

Source of Calories

Fat: 28.2%

Protein: 5.9%

Carbs: 66.0%