Roasted Acorn Squash with Chile Vinaigrette

I have been making this fabulous recipe for many years now and it remains my all time Epicurious favorite. It's passed along to friends and family whenever it's served and is always a nice change at Thanksgiving. The squash remains firm and sweet and the dressing is always doubled when I make it.

• kleasterling

• San Antonio, Texas

• 3/12/2021

So good and so easy. The salty/spicy of the chili oil with the sweetness of the squash is magic.

• Anonymous

• 12/29/2020

This is a wonderful recipe! I didn't have a fresh chile so used a bit of sriracha and chopped a bit of belle pepper fro texture. I also tossed the cooked squash with a bit of arugula and then drizzled the lime chile dressing on top. It worked great that way as a salad/side dish.

• annedbarr

• Orinda, California

• 4/5/2020

Absolutely delicious. The sauce is perfection, great combo of spicy and tart.

• ivylo

• Los Altos, CA

• 1/13/2019

Everyone who ate this at my party asked for the recipe. Super easy and delicious. Sweet with spicy vinaigrette. I imagine it would be good with Butternut as well.

• erikahenderson

• Mill Valley, CA

• 7/5/2018

Wow...so flavorful and delicious. I can imagine using the drizzle sauce of any veggie. Can't wait to make again!

• marnacious

• Alameda, AC

• 2/23/2018

This is so delicious! I didn't have a pepper but saw a previous reviewer had used dried chili flakes so I used that and it turned out amazing!

• lottalattes

• 12/15/2017

This is AWESOME. The vinaigrette is outstanding. I should have been a little lighter on the salt in the vinaigrette because I just got a little lump of salt in one taste. Looking at other’s suggestions I used a jalapeño pepper and quite a bit of garlic. My husband said the squash was too soft so next time I will only roast it for 25 minutes instead of 35 minutes. I will make this again and shared it with my vegetarian niece.

• Bonniesplace2001

• Portland, OR

• 10/9/2017

I doubled the vinaigrette for this and used WAY more cilantro than called for (I basically finely chopped a small bunch of cilantro). I also didn't have a red chile on hand, but had a jalapeño, so I went with that. The jalapeño didn't have ANY heat whatsoever, strangely enough, so I added in what probably amounted to half a tablespoon of cayenne. I also added a little more garlic because, well, I always use more garlic. Truly though, I didn't change it THAT much and it was so, so good. Probably only needed the recipe-intended amount of vinaigrette, but hey, I'm not complaining. Delicious, and even made my squash-hating husband love a squash dish. It's great if you're looking for something that uses squash, but isn't sweet.

• miss_quinnie17

• Chicago, IL

• 1/9/2017

This dish was excellent. I did make a few substitutions. I didn't have any fresh red chilies and instead I used 1 jalapeno pepper with the seeds. I made the "vinaigrette" in my bullet blender. Once I blended everything including the whole jalapeno, I started testing the taste. I then added red pepper seeds until I got the heat up to our desired level. I cooked the squash for 35 minutes. Everything else was per the recipe and my family loved it. I think the key is tasting and getting the vinaigrette with the right amount of salt, lime and heat. Also, I used course ground kosher salt to salt the squash prior to baking. Don't skimp on the salt. The dish was excellent.

• mr_eberhart

• Concord, CA

• 1/1/2017

I'm just not a fan. I don't think the flavor combination works. Perhaps I didn't roast the swuash long enough (did 35 mins), but the sweetness was overpowered by the vinaigrette. I think the vinaigrette is AMAZING - but on something else, like fish or chicken. The finished product looks beautiful, and I am a huge cilantro lover, but sadly not a fan of this recipe. I followed the recipe to a T except that I rehydrated 2 red chilis and blended it in a food processor with the rest of the vinaigrette ingredients.

• sugarjen85

• New York, NY

• 12/1/2016

This is OUTSTANDING! Do not let the simplicity of the ingredients fool you. The combination of sweet squash against the acidity and punch of this dressing is perfect. I used jalapeño and didn't have the cilantro and it was delicious. Next time, I'd drizzle some honey on the squash before baking to make an extra contrast between the squash and sauce. ENJOY!

• nicolewadem

• Vail, CO

• 6/22/2016

Don't like acorn squash? DOESN'T MATTER. You will sop up the vinaigrette-y goodness using the roasted acorn squash, guaranteed. It really is, as someone else said, Lick-the-Plate-Good.

• coffeemate

• New Berlin, WI

• 5/1/2016

Acorn squash are not my favorite , a bit mealy and not super flavorful IMO. But we get them in our CSA delivery. This recipe provides nice flavors and zing that really compliment the squash. Glad to have this in my repertoire.

• wyliel

• Portland, OR

• 3/4/2016

4 star rating, no question. Like others, I would not have tried this recipe had it not gotten rave reviews. Vinaigrette may seem off balance, bit I assure you that once it meets the subtle sweetness of the roasted squash, it is a match made in heaven. It is Lick-the-Plate good. We paired it with seared salmon, and the vinaigrette is even good with that.

• coffeemate

• New Berlin, Wisconsin

• 2/16/2016