Roasted Acorn Squash

This simple but beautiful side dish is perfect for your Thanksgiving table. Using local squash makes it even more meaningful.
By / Photography By Francine Spiering | November 19, 2015


  • 1-2 acorn squash
  • 3 tablespoon avocado oil (or olive oil)
  • 1 teaspoon grated lemon rind
  • 1 teaspoon chipotle powder
  • 1 teaspoon coarse crushed black pepper corns
  • 1 teaspoon salt

Add lemon rind, chipotle powder, peppercorns and salt to the oil. Let it infuse for about 20 minutes. 

Preheat oven to 390Fahrenheit

Cut acorn squash into 1 inch-thick slices. Brush both sides with the infused oil.

Place on a wide baking sheet and roast in the hot oven for 10 minutes (use parchment paper to make clean-up a breeze). Brush again with a little of the infused oil, turn over on baking sheet, and roast for another 10 minutes. Repeat until the squash is soft and the edges are caramelized (total roasting time depends on thickness of slices but is about 30-40 minutes).

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