Most people associate winter squash recipes with ingredients like butter, rosemary, and sage, but this monotonous utilization really downplays the vegetable's versatility. These squashes should be enjoyed throughout the fall and winter, not just filled with brown sugar and cream for holidays.
Whether you’re cooking acorn, delicata, or butternut, each variety has a unique flavor, but they all share an inherent sweetness that is especially enhanced through roasting. The high heat caramelizes the sugar, and the tart lime combined with spicy chili powder counterbalances these sweet flavors for an unexpected twist. It’s especially good with crispy chorizo sprinkled over the top.
- 4 small acorn or delicata squashes
- ⅓ cup avocado, grapeseed, or olive oil
- 2 ½ tsp. kosher salt
- 1 tsp. cumin
- 1 tsp. oregano
- 1 tsp. ancho or chipotle chili powder
- 2 tbsp. fresh lime juice
- 2 tbsp. honey
- Aleppo pepper for garnish (substitute with red chili flakes)
- Cilantro and/or microgreens for garnish
Also works with
- Preheat an oven to 400°F.
- Cut the winter squash into ½-inch rings. Use a spoon and scoop out the pulp, saving the seeds.
- Mix the oil, salt, cumin, oregano, and chili powder together in a small bowl. Brush this seasoned oil over all of the squash. If you have enough left over, toss the seeds into the oil as well.
- Arrange the circles across large sheet trays without overlapping—this is key in achieving caramelization and crispiness instead of steaming, resulting in soft squash. You will need at least two trays for this. Transfer the squash to the oven to roast.
- While roasting, mix the lime juice and honey together. After 20 minutes, brush the tops of each ring with the lime mixture. At this time you can scatter the seeds on the tray to toast. Place the tray back in the oven and finish roasting for another 10 minutes or longer until the squash is tender and the edges start to brown.
- Serve the roasted squash with fresh cilantro, microgreens, toasted seeds, and Aleppo pepper.