Roasted Acorn Squash with Chili Vinaigrette

Roasted Acorn Squash

Sides | March 12, 2018 | By

This Roasted Acorn Squash with Chili Vinaigrette will be a treat you won’t soon forget.

Acorn Squash is one of those shopping items that I like to have on hand for when I have run out of ideas for an easy but substantial side dish. They last a while in kitchen before you have to get to them, so I usually have one around.

Now if I can just remember to get fresh cilantro and a jalepeno I’m in business!

My wife Lisa turned me on to this amazing Acorn Squash recipe from Gourmet a while ago – we have made a few tweaks and have been making this for years and it never gets old. This is lick-the-plate-good so be sure to sop up all that vinaigrette.

Acorn squash are a little higher in carbs than most of my “go-to” keto veggies so I tend to only make this about once a month and on a day when the rest of the meal or even my day was on the lower-carb side.

This is also a great simple recipe to impress guests at your next dinner party. If you are not a winter squash person, this one might convert you. Enjoy!   

Roasted Acorn Squash With Chile Vinaigrette
Serves 4
Write a review
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
138 calories
12 g
0 g
11 g
1 g
1 g
124 g
299 g
0 g
0 g
8 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 138
Calories from Fat 93
% Daily Value *
Total Fat 11g
Saturated Fat 1g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 0mg
Sodium 299mg
Total Carbohydrates 12g
Dietary Fiber 2g
Sugars 0g
Protein 1g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 medium acorn squash
  2. 1/4 teaspoon black pepper
  3. 1/2 teaspoon salt
  4. 3 tablespoons olive oil
  5. 1 small garlic clove
  6. 3/4 tablespoons fresh lime juice, or to taste
  7. 1/2 to 1 teaspoons finely chopped fresh hot red chile or jalepeno, including seeds
  8. 1 1/2 tablespoons chopped fresh cilantro
  1. Put oven rack in upper third of oven and preheat oven to 450F.
  2. Halve squash lengthwise, then cut off and discard stem ends.
  3. Scoop out seeds and cut squash lengthwise into 3/4-inch-wide wedges. (8 slices)
  4. Toss squash with fresh ground black pepper, 1/4 tsp. salt, and 2 tablespoons oil in a bowl, then arrange, cut sides down, in a large shallow baking pan.
  5. Roast squash, until squash is tender and undersides of wedges are golden brown, 25 to 35 minutes.
  6. While squash roasts, mince garlic and mash to a paste with 1/4 teaspoon salt.
  7. Transfer paste to a small bowl and whisk in lime juice, chile (to taste), cilantro, and remaining 1 tbsp. of olive oil until combined.
  8. Transfer squash, browned sides up, to a platter and drizzle with vinaigrette.
Adapted from Gourmet
Adapted from Gourmet


Be the first to comment.

Leave a Comment

You can use these HTML tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Easy Weekday Keto RecipesThe whole family will love.

Subscribe to our EverydayKetoGourmet newsletter - get fresh low-carb recipes delivered to your inbox weekly. It's FREE! Also get instant access to download our FREE Low-carb Lifestyle Plan & Food Guide complete with amazing Keto Extreme Shake Recipes.