Right when you think you know everything about how to make delicious roasted veggies, a recipe like this comes along. Roasted acorn squash is already a favorite of ours, but the Balsamic Chile Vinaigrette takes the flavor up to 11. Be sure to make extra vinaigrette to add to salads, chicken, tofu, literally anything.
Makes 4 servings as an appetizer or side dish
2 acorn squashes (about 1 ½ lb each)
1/4 cup Imperfect Foods Olive Oil
1 ½ tsp Imperfect Foods Seasoning For All The Things
- 1 garlic clove
- 1/4 cup Imperfect Foods Olive Oil
- 1 ½ tbsp balsamic vinegar
- 1-2 chile peppers of choice, finely chopped (we used red and green serrano peppers)
- Salt and pepper, to taste
- Preheat the oven to 450F. Halve squashes lengthwise, cut off and discard the stems. Scoop out seeds and cut squash lengthwise into 1-inch-wide wedges. In a bowl or on the baking sheet, toss the squash with 1 tsp Seasoning For All The Things, ¼ cup olive oil, and salt to taste, then arrange, cut side down on 2 sheet pans, making sure not to overcrowd the pans.
- Roast squash, switching the position of pans in your oven halfway through roasting, approximately 25-35 minutes in total, or until squash is tender and the undersides of the wedges are golden brown.
- Once squash is finished roasting, remove from the oven and let cool slightly.
- While the squash is cooling, chop and mash the garlic clove with ¼ tsp of salt to form a paste. Transfer garlic paste to a bowl and add balsamic vinegar and finely chopped chile. Whisk in remaining ¼ cup oil until well combined.
- Transfer slightly cooled squash to a large mixing bowl and toss with vinaigrette and remaining Seasoning For All The Things. Transfer to a platter and serve.
Recipe Notes and Variations
- Save the seeds! Season them with a little salt, pepper, and oil and roast until crispy. Enjoy as a snack or crunchy topper for soups and salads.
- If you enjoyed this Roasted Acorn Squash, check out our Squash Cheat Sheet for more tips like how to make scooping out the seeds easier.