Chili Roasted Acorn Squash Recipes

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CHILI-ROASTED ACORN SQUASH



Chili-Roasted Acorn Squash image

A hot oven and chili powder turn up the heat on sweet wedges of acorn squash. Leave the skin intact; once roasted, it becomes soft and tasty.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 35m

Number Of Ingredients 4

2 acorn squash (1 1/2 pounds each), halved lengthwise, seeds removed
2 tablespoons olive oil
2 teaspoons chili powder
Coarse salt and ground pepper

Steps:

  • Preheat oven to 450 degrees. Cut each squash half into several wedges, then halve wedges crosswise.
  • On a large rimmed baking sheet, toss squash with oil and chili powder; season with salt and pepper, and toss again. Roast until tender and starting to brown, 20 to 25 minutes, tossing halfway through.

Nutrition Facts : Calories 167 g, Fat 7 g, Fiber 4 g, Protein 2 g

ROASTED ACORN SQUASH WITH CHILE VINAIGRETTE



Roasted Acorn Squash with Chile Vinaigrette image

This late-season squash is roasted to coax out its subtle sugars before being mixed with citrus juice, chile, and cilantro.

Categories     Citrus     Garlic     Herb     Pepper     Vegetable     Side     Roast     Quick & Easy     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 4 servings

Number Of Ingredients 8

2 (1 1/2 - to 1 3/4-lb) acorn squash
1/2 teaspoon black pepper
1 teaspoon salt
6 tablespoons olive oil
1 garlic clove
1 1/2 tablespoons fresh lime juice, or to taste
1 to 2 teaspoons finely chopped fresh hot red chile, including seeds
2 tablespoons chopped fresh cilantro

Steps:

  • Put oven racks in upper and lower thirds of oven and preheat oven to 450F. Halve squash lengthwise, then cut off and discard stem ends. Scoop out seeds and cut squash lengthwise into 3/4-inch-wide wedges. Toss squash with black pepper, 3/4 teaspoon salt, and 2 tablespoons oil in a bowl, then arrange, cut sides down, in 2 large shallow baking pans. Roast squash, switching position of pans halfway through roasting, until squash is tender and undersides of wedges are golden brown, 25 to 35 minutes.
  • While squash roasts, mince garlic and mash to a paste with remaining 1/4 teaspoon salt. Transfer paste to a small bowl and whisk in lime juice, chile (to taste), cilantro, and remaining 1/4 cup oil until combined. Transfer squash, browned sides up, to a platter and drizzle with vinaigrette.

ROASTED ACORN SQUASH WITH CHILE VINAIGRETTE



Roasted Acorn Squash With Chile Vinaigrette image

Make and share this Roasted Acorn Squash With Chile Vinaigrette recipe from Food.com.

Provided by Morrisseyist

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

3 lbs acorn squash
1/2 teaspoon black pepper
1 teaspoon salt
3 tablespoons olive oil
1 garlic clove
1 1/2 tablespoons lime juice
1 teaspoon dried chili pepper flakes
2 tablespoons chopped fresh cilantro

Steps:

  • Preheat oven to 450 degrees F.
  • Halve squash lengthwise, then cut off and discard stem ends.
  • Scoop out seeds.
  • Cut squash lengthwise into wedges.
  • Toss squash with salt, pepper, and 1 table spoon oil.
  • Place on baking sheet lined with foil or parchment and roast until tender, 25-35 minutes.
  • For the vinaigrette, mince the garlic and place in small bowl.
  • Add lime juice, chile and cilantro.
  • Mix in remaining olive oil.
  • To serve, drizzle squash with vinaigrette.

Nutrition Facts : Calories 229.7, Fat 10.5, SaturatedFat 1.5, Sodium 592.5, Carbohydrate 36.5, Fiber 5.3, Sugar 0.2, Protein 2.9

ROASTED ACORN SQUASH WITH BROWN SUGAR



Roasted Acorn Squash with Brown Sugar image

Quick, easy, filling roasted acorn squash recipe! Because the brown sugar is very sweet, this will work for both dinner and dessert!

Provided by supanovart

Categories     Side Dish     Vegetables     Squash     Acorn Squash Side Dish Recipes

Time 40m

Yield 3

Number Of Ingredients 3

1 acorn squash
2 tablespoons salted butter
¼ cup loosely packed brown sugar

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Slice acorn squash into halves, removing insides and seeds. Spread butter on the inside and sprinkle brown sugar over the butter. Transfer to a baking sheet.
  • Roast in the preheated oven until tender, about 30 minutes. Remove, slice into thirds, and serve.

Nutrition Facts : Calories 180.5 calories, Carbohydrate 29.2 g, Cholesterol 20.4 mg, Fat 7.8 g, Fiber 2.5 g, Protein 1.4 g, SaturatedFat 4.9 g, Sodium 62.9 mg, Sugar 15.4 g

ROASTED SQUASH WITH COCONUT, CHILE AND GARLIC



Roasted Squash With Coconut, Chile and Garlic image

Mix dry coconut, dry chile and garlic together, and you can easily brighten a batch of roasted winter squash. But this South Indian home-cooking technique is versatile and works with many kinds of vegetables too. Cut a head of cauliflower into florets, and roast that instead. Or shave brussels sprouts or red cabbage very thinly, and cook it in a skillet, adding the coconut-chile-garlic mixture when the vegetable is cooked. In the spring, try it with fresh peas or fava beans. In the summer, try corn kernels. The variations are endless.

Provided by Tejal Rao

Categories     side dish

Time 40m

Yield 4 servings as a side

Number Of Ingredients 10

1 1/2 to 2 pounds mixed winter squash (such as delicata, acorn and butternut)
2 tablespoons grapeseed oil
1 teaspoon salt, plus more to taste
2 to 3 dried chiles de árbol
1/3 cup unsweetened dried, shredded coconut
1 small garlic clove, peeled
1 teaspoon coconut oil
1/4 teaspoon black mustard seeds (optional)
1 sprig fresh curry leaves (optional)
Half a lemon

Steps:

  • Line a sheet pan with parchment paper, and heat the oven to 400. Wash, slice and seed the squash, cutting it into approximately 1/2-inch-thick rings and wedges. Arrange on a sheet pan, drizzle with oil and season with salt. Roast for 30 to 45 minutes, turning the pieces about halfway through, until the squash is tender and slightly browned in places.
  • In the meantime, put the chiles in a bowl, and cover with very hot water so they soften for about 2 minutes, or longer. In a mortar and pestle or a small food processor, add the coconut and garlic. Grind until the garlic is completely broken down, then fish the chiles out of the water, and add them. Grind, until the chiles are in small but still-visible red pieces.
  • In a sauté pan, heat coconut oil over medium heat. When it is hot, add mustard seeds and curry leaves, if using. When seeds start to pop, add coconut-chile-garlic mixture, and stir well. Cook for about 1 minute, or less if the paste is very dry and starts to brown quickly, then remove from heat. Toss the warm roasted squash into the coconut mixture, along with a generous squeeze of lemon. Taste a piece for salt and lemon, adjust as needed and serve.

Nutrition Facts : @context http, Calories 188, UnsaturatedFat 6 grams, Carbohydrate 20 grams, Fat 13 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 515 milligrams, Sugar 5 grams

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