Lemon Chili Roasted Acorn Squash


The perfect side for any fall dish is roasted vegetables and/or squash. There are so many fun verities in season right now and as with anything, roasting adds soooo much flavor!

Butternut, pumpkin, zucchini…there are a lot of squashes out there and one that is under-utilized is the acorn squash. Great flavor, easy to use (you can leave skin on), and fun shapes for kids!

This recipe can be paired with pretty much anything! It is bright and zesty, a slight spice, and a whole lot of depth thanks to the roasting process.

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In a bowl, whisk together the marinade for the squash; the olive oil, lemon juice and zest, minced garlic, salt, pepper, mustard and red pepper flakes. The heat comes from the red pepper flakes, the recipe is mild, so add more depending on your preference!

Once whisked and combined, we need to prep the squash. Cut off the top and the bottom of the squash and set it flat cut side down on a cutting board. Cut the squash in half and use a spoon to spoon out the middle and seeds.

Once the middle is cleaned out, I cut them into 1/2-1/4 in rings, leaving the skin on. For kids that are forming teeth and what not, the skin may be chewer, so you can remove if you want but otherwise, its great!

Place the squash in the marinade and marinade for at least an hour but preferably closer to 4 hours. The flavors will blend and the squash will take on each of the flavors that will stand up to the roasting if you can let it go longer.

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Once ready to roast, preheat an oven to 400 degrees. On a baking sheet, lay out the acorn squash and roast for 15 minutes. Afterwards, remove from the oven and flip to roast the other side for another 10 minutes. After those 10 minutes, turn the oven onto broil and broil for 5 minutes or until they just turn golden brown. Remove and let them cool for a couple of minutes before plating.

These will be come an easy fall favorite ready for any meal!


  • 1 Acorn Squash
  • 2 tbs Olive Oil
  • Juice and Zest of 1 Lemon
  • 2 Cloves Garlic
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Crushed Red Pepper
  • 1 tbs Dijon Mustard


  1. In a bowl, whisk together the marinade ingredients; olive oil, fresh lemon juice, lemon zest, minced garlic, salt, pepper, crushed red pepper, and Dijon mustard.
  2. To prep the acorn squash, cut it in half. Then using a spoon, scoop out the seeds from the middle. Lay down each half flat on each cut side and cut into 3/4 - 1 inch thick slices.
  3. Place the sliced acorn squash into the marinade, cover and refrigerate for at least an hour but can be overnight.
  4. Preheat the oven to 400 degrees. Remove the squash from the marinade and lay it out on a lined baking sheet. Roast the squash for 15 minutes, remove and flip to the other side, and roast for another 10. Then turn the oven to broil and broil for 5 minutes to brown.
  5. Let squash cool for 3-5 minutes and then serve!