Acorn Squash with Citrus and Chile

Something magic happens when you roast an autumn squash—it transforms from a hard, grainy, starchy thing to a mellow, creamy, sweet miracle. Matching autumn squash with flavors like cinnamon and brown sugar is a natural; but we found a recipe that adds tart and spicy to the sweet taste of acorn squash, that is fresh and surprising but still warm and comforting. Why not switch things up a bit with this roasted acorn squash with chili and citrus!

2 medium acorn squash
1/2 teaspoon black pepper
1 teaspoon sea salt
6 tablespoons olive oil
1/2 garlic clove, minced
1 1/2 tablespoons fresh citrus juice (lime, lemon, orange—or any combination of the three)
1 to 2 teaspoons finely chopped fresh hot red chile or jalapeno (with seeds for extra heat)
2 tablespoons chopped fresh cilantro, plus extra for garnish

1. Preheat oven to 450°F. Halve squash lengthwise and remove stem ends. Scoop out seeds and cut squash lengthwise into 3/4-inch-wide wedges.

2. Toss squash with black pepper, 3/4 teaspoon salt, and 2 tablespoons oil in a bowl, then arrange, cut sides down, in 2 baking pans.

3. Roast squash until squash is tender and cut sides of wedges are golden brown, 25 to 35 minutes.

4. While squash is cooking, mash garlic with remaining 1/4 teaspoon salt and whisk in citrus juice, chile, cilantro, and remaining 1/4 cup oil until combined.

5. When squash is done, place it on a platter cut sides up and drizzle with chile citrus sauce. Sprinkle with extra cilantro and serve.

Baked Squash Savory Stuffing
Curried Pumpkin Soup
Pumpking Pie with Pecan Crust
Thanksgiving Decorating with Nature
Spicy Sweet Potato Patties

Inspired by a recipe from Gourmet magazine.


Natasha Salgado
Past Member 5 years ago

Yummy.thanks for sharing it with us!!!

J.L. A.
JL A6 years ago


Michele Wilkinson
Michele W6 years ago

Thank you

Jennifer C.
Past Member 6 years ago

Love this recipe. Thanks for sharing.

K s Goh
KS Goh6 years ago

Thanks for the article.

Elise Harrington
Elise Harrington6 years ago

This is now one of my favourite recipes. (though I skip the cilantro!)

I've made it "wrong" every time though, forgetting to follow the instructions. Instead I've just halved and seeded the squash, and poured the sauce over it. Still yummy =P I'll get it right next time!

Bon L.
Bon L7 years ago

Thanks for the info.

Lori A.
Lori A7 years ago

I'm growing a variety of squash this year, thanls for this. it will come in handy!

Miguel D.
Past Member 8 years ago


John Norman Dela Cruz
Jonn Norman8 years ago

The addition of cilantro to this veggie dish is simply amazement and did wonders to my palette.