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Ancho Chili Roasted Acorn Squash with Queso Fresco

This dish makes for a great unexpected side for your Thanksgiving table.
Course Vegetable
Cuisine Mexican
Keyword acorn squash, ancho chili, chili powder, lime, queso fresco, squash
Prep Time 5 minutes
Cook Time 40 minutes
Servings 4
Calories 265kcal

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.

Nutrition

Calories: 265kcal | Carbohydrates: 23g | Protein: 3g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 72mg | Potassium: 768mg | Fiber: 3g | Sugar: 0.2g | Vitamin A: 1001IU | Vitamin C: 24mg | Calcium: 116mg | Iron: 2mg