Chili-Roasted Acorn Squash

Chili-Roasted Acorn SquashRecipe

Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps

Coat acorn squash slices with a mixture of chili powder, cumin, and paprika before roasting them until tender. 

Serves 6

Cost per Serving:



+ Add To Shopping List
2 acorn squash, scrubbed
3 tablespoons olive oil
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
Salt and pepper


Hands-on: 10 Minutes
Total: 50 Minutes

1. Preheat oven to 400°F. Cut each squash in half lengthwise and remove seeds. Trim and discard ends, then cut each half crosswise into slices that are about 1 inch thick.

2. Place slices in a large bowl; add oil, chili powder, cumin, paprika, 1/2 tsp. salt and 1/4 tsp. pepper. Toss to coat. Arrange slices flat on 2 large baking sheets. Roast until lightly browned and tender, turning once, 35 to 40 minutes. Season with additional salt and pepper, if desired.

Created date

September 2015

Nutritional Information

Calories 120
Fat 7 g
Satfat 1 g
Protein 1 g
Carbohydrate 15 g
Fiber 2 g
Cholesterol 0.0 mg
Sodium 229 mg