Roasted Acorn Squash with Chile and Garlic

Roasted Acorn Squash with Chile and Garlic // 80twenty #vegan #glutenfreeWith Thanksgiving rolling around in less than a week, I’ve been thinking about all of the the things that I’m thankful for. Here are just a few:

  • Having the most amazing friendships, both from friends that I’ve had for what feels like a lifetime, and new and developing friendships with people in the city as well as other bloggers (local and from across the border) now that I’m doing this thang. Which brings me to my next point…
  • Doing what I love and seeing opportunities grow out of it. It’s starting to feel like every day goodness is surrounding me.
  • Being able to pay my bills and live comfortably. It’s a modest life, this one. There are currently no vacations or luxury expenses, but it feels rich because I have a place that I love that I call home, really good food on the table each day, and people that I love in my life.
  • I get to move my body every day if I want to. Running, lifting, jumping, dancing, practicing yoga, and overall breaking a sweat is one of the best medicines that I give to myself.
  • Eating really freaking good, and good for you(!!), food. Eating this way, doesn’t ever feel like I’m sacrificing flavour or richness. From the 80twenty perspective, I eat what I want all of the time, I listen to my body, and enjoy life. This Roasted Acorn Squash with Chile and Garlic is a perfect example of that. We’ll be serving this at our Thanksgiving/Friendsgiving dinners this year.
  • This gal. Through and through. I’m utterly in love with her!

What are you thankful for this Thanksgiving?Roasted Acorn Squash with Chile and Garlic // 80twenty #vegan #glutenfreeRoasted Acorn Squash with Chile and Garlic // 80twenty #vegan #glutenfree

5.0 from 2 reviews
Roasted Acorn Squash with Chile and Garlic
Author: 
Recipe type: Vegan, gluten-free
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Simple and delicious, this Roasted Acorn Squash with Chile and Garlic is the perfect Thanksgiving side dish.
Ingredients
  • 2 (1½ - to 1¾-lb) acorn squash
  • Salt and pepper
  • 1 tbsp coconut oil
  • 1 tbsp fresh meyer lemon juice, or to taste
  • 2 tbsp good quality olive oil
  • 1 garlic clove, pressed through a garlic pressed
  • 1 fresh hot red chile, chopped, with or without seeds
  • A small handful of fresh cilantro, chopped
  • More salt and pepper, to taste
Instructions
  1. Preheat oven to 450°F.
  2. Halve the squash lengthwise. Cut off the stems and scoop out the seeds.
  3. Cut squash lengthwise into ¾-inch-wide wedges. Toss squash with coconut oil, salt and pepper and place, cut sides down, on a large cookie sheet.
  4. Roast squash, flipping halfway through, until tender and undersides of wedges are golden brown, approximately 25 to 35 minutes.
  5. While squash roasts, make the vinaigrette.
  6. Whisk together meyer lemon juice, olive oil, garlic, chile, and cilantro until combined. Season with salt and pepper.
  7. Transfer the cooked squash to a platter and drizzle with vinaigrette.

 

 

 

11 Comments

  • Reply October 8, 2013

    Mimi

    Thanksgiving in less than a week? Do you live in some kind of time warp?!!! Yikes! Great recipe.

    • Reply October 8, 2013

      Kris

      Canadian Thanksgiving is next Monday already!! That’s 7 days away.

  • Reply October 8, 2013

    Lexi

    Looks amazing!!

  • Reply October 9, 2013

    Shelly

    This looks so delicious! I love that you made that list of what you are thankful for… it’s so easy to compare ourselves to others and not sit back and realize all the wonderful things we have.

    • Reply October 11, 2013

      Kris

      Thanks Shelly and wow!! I just saw your post for that pumpkin tart. I’m in love. :)

  • Reply October 10, 2013

    Isabelle @ Crumb

    What a gorgeous side dish! I love the combination of flavours you’ve used, especially the Meyer lemon juice. I’ve been trying to finalize my menu plan for the weekend, and this sounds like it just might fit the bill.

    • Reply October 11, 2013

      Kris

      So glad you’re going to make it! I hope you enjoy. Happy Thanksgiving!

  • Reply October 24, 2013

    Pam @Mommacan

    I had not idea how I could make this savory! This looks divine!

  • Reply October 25, 2013

    Alexandra @ Made to Glow

    This looks so good! I can’t wait to make it. I featured it on my latest post, Friday Favorites, as one of my favorite recent pins :)

  • Reply October 31, 2013

    denisa

    omg, your cat is so cute!!! I also have one and I fall in love with her over and over again!
    The recipe is not bad either! :)

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