I have a rule: no boring side dishes for the holidays! Fall and winter produce can be so fantastic when cooked the right way, and this is a really low effort method to turn an acorn squash into something so vibrantly flavored. This dish is so simple; it's perfect for a weeknight side to some roasted chicken, but elegant enough to earn a spot at the Thanksgiving or holiday tables. The ridges of the acorn squash are so pretty, I love that this side dish feels like a fall decoration in itself - and you don't need to spend any effort peeling winter squash!
Love spice? Feel free to up the amount of Calabrian chili paste a smidge - I've been known to throw in a little extra myself!
Citrus-Chili Acorn Squash
Servings
4
Prep Time
10 minutes
Cook Time
22 minutes
Ingredients
- 2 small acorn squash, halved, seeds scooped out, and sliced 1/4-inch thick
-
1/4 cup extra-virgin olive oil, plus extra for drizzling
-
1/4 cup freshly grated Parmigiano Reggiano, plus extra for topping
-
1 teaspoon Spicy Seasoned Salt (or kosher salt), divided
- 1 teaspoon grated orange zest, from one large orange
- 3 tablespoons fresh orange juice, from one large orange
-
1 teaspoon honey
-
1/2 teaspoon Calabrian chili paste or red pepper flakes
Instructions
- Preheat the oven to 475 degrees F and prepare a sheet pan.
- Place the sliced squash in a medium-large bowl. Add the olive oil, Parmigiano Reggiano, and 3/4 teaspoon spicy seasoned salt. Toss well to coat. Arrange in one layer on the sheet pan, and roast in the oven for 20-24 minutes, until golden brown and crispy.
- In the same bowl, whisk together the orange juice, zest, honey, chili paste, and remaining 1/4 teaspoon spicy seasoned salt. Add the hot squash to the bowl and gently toss, being careful to not break apart the squash too much. Sprinkle with extra Parmigiano Reggiano and drizzle with extra olive oil, if desired, and serve warm.
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