Ancho Chili Roasted Acorn Squash with Queso Fresco
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This five-step ancho chili roasted acorn squash with queso fresco is an easy fall side dish that balances the naturally sweet, nutty flavor of roasted acorn squash with smoky ancho chili powder, bright lime, creamy queso fresco, and fresh cilantro. The squash is roasted in thin slices until golden and tender, while the seeds are seasoned and roasted separately for a crunchy topping, so nothing goes to waste. A sprinkle of pomegranate seeds adds a pop of color and tart sweetness, making this an especially festive addition to a Thanksgiving or fall dinner table. For a complete Thanksgiving dinner pair with this chorizo cornbread stuffing and chili rubbed turkey with orange.
Why You’ll Love This Recipe
- Big flavor from simple ingredients – Smoky ancho chili, tangy lime, creamy queso fresco, and fresh cilantro bring plenty of flavor to naturally sweet acorn squash.
- Nothing goes to waste – The squash seeds are cleaned, seasoned, and roasted until crisp for a crunchy topping.
- Perfect for entertaining – The colorful combination of golden squash, white queso fresco, green cilantro, and optional pomegranate seeds makes a beautiful fall side dish.
Key Ingredients in This Recipe
- Acorn squash – Acorn squash has a mild yet sweet and nutty flavor. While I leave the skin on in this recipe for the texture it can easily be removed either before or after cooking.
- Squash seeds – The seeds are cleaned and roasted to add texture to this dish. They can be omitted or substituted with pepitas (pumpkin seeds) if desired.
- Ancho chili – Ancho chili comes from dried poblano peppers. Did you know that the dried versions of peppers are given a different name? I only recently found this out. For example, dried ripe jalapeños are chipotles and Mirasol peppers are guajillo peppers. Ancho is a dark version of chili powder that adds a slightly smoky rich flavor and mild heat to the dish which then contrasts with the buttery acorn squash. Rather than just tossing the seeds from the squash they are roasted and used as a crisp topping.
- Queso fresco – Queso fresco is a soft cow’s milk cheese used in Mexican dishes. I love the creamy texture to balance the flavor of the chili powder on the roasted squash.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Cut Acorn Squash
Use a sharp chef’s knife or other heavy-duty knife to cut squash in half. Just be careful as no one needs any emergency room trips around the holidays.
- Cut both the squash in half lengthwise, removing the seeds and setting aside.
- Trim ¼-inch from the stem end and bottom of each squash and discard.
- Slice each half into ½-inch slices.
Pro Tip
Roast the squash in a single layer. Give each slice plenty of room on the baking sheet so the squash roasts rather than steams. Keeping the pieces in a single, uncrowded layer helps them develop those golden browned edges while becoming tender in the center.
Swaps and Substitutions
- Acorn squash: Use another winter squash if needed, though the flavor and texture will vary.
- Ancho chili powder: Substitute a mild chili powder blend, keeping in mind that ancho chili provides a distinctive smoky flavor and mild heat.
- Queso fresco: Substitute feta for a similarly crumbly, tangy cheese.
- Squash seeds: Use pepitas if you do not want to roast the seeds from the squash.
- Cilantro: Omit the cilantro if you prefer, or substitute another fresh herb such as parsley.
- Pomegranate seeds: These are optional, so they can be omitted if you do not have them.
- Lime zest: Use fresh lime zest for the brightest flavor, or omit it if necessary.
How to Make Ancho Chili Roasted Acorn Squash (Step-by-Step)
- Cut the squash. Preheat oven to 375ºF (190ºC). Cut both the squash in half lengthwise, removing the seeds and setting aside. Trim ¼-inch from the stem end and bottom of each squash and discard. Slice each half into ½-inch slices.
- Season the squash. Toss in 3 tablespoons of the olive oil and arrange in an even single layer on a baking sheet. Season with the ancho chili powder, salt and pepper.
- Roast the squash. Roast the squash for 20 minutes then flip each piece and continue roasting until golden brown and tender, about an additional 15 minutes. Remove and set aside.
- Roast the seeds. While the squash is roasting, clean the membrane from the seeds and discard, rinsing the seeds until separated and clean. Pat dry with a paper towel and toss with the remaining olive oil. Season with salt and pepper and arrange in a single layer on a small baking sheet. Roast until dried and golden brown, about 15 to 20 minutes, shaking the pan occasionally.
- Assemble and serve. Arrange squash on a platter and top with the roasted seeds, lime zest, queso and cilantro leaves. Serve immediately.
How to Serve This Recipe
- For Thanksgiving: Serve the roasted squash alongside turkey, stuffing, and other classic holiday sides for a colorful Southwestern-inspired addition to the table.
- As a side dish: Pair it with roasted chicken, pork, steak, or another hearty main course.
- For entertaining: Arrange the squash slices on a large platter and add the queso fresco, roasted seeds, cilantro, lime zest, and pomegranate seeds just before serving.
- As a vegetarian side: Serve it alongside grains, beans, or a hearty salad for a satisfying meatless meal.
- For extra crunch: Add the roasted squash seeds immediately before serving so they stay crisp against the tender squash.
How to Store This Recipe
- Refrigerator: Store leftover roasted squash in an airtight container in the refrigerator for up to 3 days.
- Toppings: Store the roasted seeds separately from the squash so they retain their crunch.
- Queso fresco: Keep the queso fresco refrigerated separately and add it just before serving.
- Reheating: Reheat the squash in a 375°F (190ºC) oven or toaster oven until warmed through to help maintain its roasted texture.
- Pomegranate seeds: Store leftover pomegranate seeds separately in the refrigerator and add them after reheating.
FAQ – Frequently Asked Questions
Slice the acorn squash into ½-inch pieces, toss with olive oil, ancho chili powder, salt, and pepper, and roast at 375°F (190ºC) for about 35 minutes, flipping halfway through. The squash is ready when it is golden brown and tender.
Yes. Acorn squash skin becomes tender as it roasts and is completely edible. If you prefer not to eat the skin, it can also be peeled away easily after roasting.
Yes. Acorn squash seeds can be cleaned, seasoned, and roasted until golden and crisp, making them a crunchy topping for the roasted squash. You can also substitute pepitas if you prefer.
Ancho chili roasted acorn squash makes a flavorful side for Thanksgiving turkey, roast chicken, pork, or steak. It also pairs well with grains, beans, or other vegetable dishes for a vegetarian meal.
Yes. The roasted squash can be prepared ahead and refrigerated for up to 3 days, then reheated before serving. For the best texture, keep the roasted seeds, queso fresco, cilantro, and pomegranate seeds separate and add them after reheating.
Other Recipes to Try
If you loved pulling together this seasonal recipe, check out some of my other fall favorites below:
- Roasted Acorn Squash with Sage
- Honey Glazed Hasselback Butternut Squash
- Fall Roasted Squash Salad
- Roasted Balsamic Brussels Sprouts with Bacon
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
Ancho Chili Roasted Acorn Squash with Queso Fresco
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Ingredients:
- 2 medium acorn squash
- 5 tablespoons extra-virgin olive oil, divided
- 1 teaspoon ancho chili powder
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 1 teaspoon grated lime zest
- ¼ cup crumbled queso fresco
- Handful cilantro leaves
- 2 tablespoons Pomegranate seeds (optional)
Instructions:
- Preheat oven to 375ºF (190ºC). Cut both the squash in half lengthwise, removing the seeds and setting aside. Trim ¼-inch from the stem end and bottom of each squash and discard. Slice each half into ½-inch slices.
- Toss in 3 tablespoons of the olive oil and arrange in an even single layer on a baking sheet. Season with the ancho chili powder, salt and pepper.
- Roast the squash for 20 minutes then flip each piece and continue roasting until golden brown and tender, about an additional 15 minutes. Remove and set aside.
- While the squash is roasting, clean the membrane from the seeds and discard, rinsing the seeds until separated and clean. Pat dry with a paper towel and toss with the remaining olive oil. Season with salt and pepper and arrange in a single layer on a small baking sheet. Roast until dried and golden brown, about 15 to 20 minutes, shaking the pan occasionally.
- Arrange squash on a platter and top with the roasted seeds, lime zest, queso fresco, cilantro leaves and pomegranate seeds (if using). Serve immediately.
Notes:
Nutrition:
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