Spice up your life with this roasted acorn squash recipe (while listening to Spice Girls?).
We get it. You like spicy and you like fries!
(Or you ambitiously bought an acorn squash and don’t know what to do with it)
Either way, you are taking a step in a healthy direction using vegetables to make family favorites. Acorn Squash is sweet (in more ways than one). If your vinaigrette comes out too spicy for your liking, add some honey or maple syrup.
Your kids refuse spicy stuff? Skip the drizzle on their cut.
This recipe was inspired by The Epicurious Cookbook.
- 2 acorn squash
- Small bunch of fresh cilantro (chopped)
- 2 cloves of garlic
- 2 TBS of rosemary (crushed and chopped)
- 6 TBS of olive oil
- 2 TBS of fresh lime juice
- 1 tsp of cayenne powder (to taste, optional)
- 1 1/2 tsp fresh hot red chile, including seeds (finely chopped)
- 1/2 teaspoon black pepper
- 2 pinches of sea salt
- Preheat your oven to 450 F.
- Rinse and drain your acorn squash. Discard the stems and slice in half (length-wise), remove the seed. Then cut your squash into wedges for your fries.
- In a zip lock bag, toss and coat your squash with 2 TBS of olive oil, the rosemary, 1/2 Tsp of black pepper and a pinch of sea salt (to taste).
- In 2 large baking pans (oiled and shallow), arrange your squash cut sides down. Halfway through flip your cuts, we want them to be tender but crispy-golden on each side.
- Now move to your vinaigrette. Mince your garlic cloves and mash to a paste. Add a 1/2 a pinch of sea salt.
- In a small glass bowl, whisk until uniform your paste with the fresh lime juice, fresh cilantro, 1/4 cup olive oil, cayenne powder (optional), and chile (to taste). If your vinaigrette is too spicy, add some honey to cool it off.
- Place your crispy squash fries to a serving platter and drizzle the roasted acorn squash with your spicy vinaigrette.