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Roasted Acorn Squash with Orange-Pumpkin Seed Vinaigrette

Roasted Acorn Squash with Orange-Pumpkin Seed Vinaigrette

By Malcolm JacksonOctober 17, 2023

Sponsored by Whole Foods Market
  • Makes
    4 servings
  • Cook Time
    45 minutes
  • Active time plus cooling
    10 minutes active
  • Rating

We roast acorn squash in a hot oven for deeply caramelized flavor, velvety texture and skin tender enough to eat, no need for peeling. While the squash is cooking, we whirl a simple vinaigrette in the blender to drizzle on at the end. It includes olive oil, sherry vinegar and orange zest and juice; the acids keep the flavors bright and balance the richness of the oil. Toasted pumpkin seeds blended into the dressing add a nutty flavor while also lending creaminess. This is the perfect side dish for fall and winter meals.

Ingredients
  • 1

    6-pound acorn squash, halved lengthwise and seeded

  • 3

    tablespoons extra-virgin olive oil, divided

  • Kosher salt and ground black pepper

  • ⅓

    cup plus 2 tablespoons pumpkin seeds, toasted

  • ⅓

    cup lightly packed fresh flat-leaf parsley, plus finely chopped parsley to serve

  • 1

    tablespoon grated orange zest, plus ¼ cup orange juice

  • 2

    tablespoons sherry vinegar OR cider vinegar

  • 1

    tablespoon honey

Step 1

Heat the oven to 450°F with a rack in the middle position. On a rimmed baking sheet, rub the cut sides of the squash halves with 1 tablespoon oil, then sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Place the halves cut sides down and roast until a skewer inserted into the squash meets no resistance, 30 to 35 minutes.

Step 2

Meanwhile, in a blender, combine the remaining 2 tablespoons oil, ⅓ cup pumpkin seeds, the parsley, orange zest and juice, vinegar, honey and ¼ teaspoon each salt and pepper. Blend on high until smooth, about 1 minute, scraping the jar as needed.

Step 3

Transfer the squash to a cutting board and cut each half in half lengthwise. Place skin side down on a platter, then drizzle with the vinaigrette. Sprinkle with the remaining 2 tablespoons pumpkin seeds and additional parsley.

Step 4

Optional garnish: Lime wedges OR red pepper flakes OR both

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