This Citrus-Garlic Roasted Acorn Squash is a vibrant, flavor-packed side dish that beautifully balances sweetness, tang, and savory depth. Roasted until caramelized, the squash is finished with a fragrant sauce of garlic, citrus juices, and smoked paprika. It's a perfect addition to any holiday table or fall weeknight dinner.
Why Everyone Will Love This Recipe
- Bursting with bright citrus and bold garlic flavor
- A stunning and colorful vegetarian side
- Easy to prepare with minimal hands-on time
- Naturally gluten-free and vegan
- A creative twist on traditional roasted squash
What Is Citrus-Garlic Roasted Acorn Squash?
This dish is a modern, aromatic take on classic roasted squash. Drawing on Mediterranean and Latin flavors, it features acorn squash wedges roasted until golden and then topped with a zesty sauce of orange and lime juice, garlic, oregano, and smoked paprika. Inspired by Padma Lakshmi’s global culinary influence, it’s both comforting and refreshing—a side dish that feels as at home on a festive table as it does on a quiet autumn evening.
Cooking Tips
- Use unpeeled squash: The skin becomes tender and adds texture—no peeling needed.
- Flip wedges halfway through roasting to ensure even caramelization.
- Fresh citrus is key: Bottled juice won’t deliver the same zing.
- Adjust heat: Add chili flakes to the sauce if you like a kick.
- No mortar and pestle? Use the flat side of a knife to mash garlic into a paste.
Frequently Asked Questions
Can I use another type of squash?
Yes! Butternut squash or kabocha will also work beautifully. Just adjust roasting time as needed.
How do I know when the squash is fully roasted?
It should be deep golden and fork-tender. If it resists a fork, give it a few more minutes.
What’s the best way to cut acorn squash?
Cut in half, scoop out the seeds, then slice into 1-inch wedges—no peeling needed.
Can I make the citrus-garlic sauce ahead of time?
Absolutely. You can make it a day in advance and store it in the fridge. Just reheat gently before serving.
What should I serve this with?
It pairs perfectly with roasted chicken, grilled fish, or grain bowls for a hearty vegetarian option.
How to Store
Allow leftovers to cool completely. Store squash and sauce separately in airtight containers in the refrigerator for up to 4 days. Reheat squash in a 375°F oven for 10–12 minutes to restore crispness; rewarm the sauce gently on the stovetop or microwave.
How to Freeze
Freezing is not recommended for this dish, as the squash texture and citrus sauce can become watery once thawed. However, if needed, freeze roasted squash wedges alone in a single layer, then transfer to a freezer-safe bag for up to 2 months. Thaw overnight and reheat in the oven.
Ingredients
- 1 (2-lb.) acorn squash, unpeeled, seeded, cut into 1-inch wedges
- ½ cup plus 2 Tbsp. extra-virgin olive oil, divided
- 1½ tsp. kosher salt, divided
- ¾ tsp. black pepper, divided
- 6 large garlic cloves, thinly sliced
- 1 medium yellow onion, thinly sliced into half moons
- 1 Tbsp. fresh oregano leaves, coarsely chopped (plus extra for garnish)
- 1 tsp. grated orange zest
- ¼ cup fresh orange juice (from 1 orange)
- ½ tsp. grated lime zest
- ¼ cup fresh lime juice (from 2 limes)
- ½ tsp. Spanish smoked paprika
How to Make Citrus-Garlic Roasted Acorn Squash
- Preheat the oven to 475°F with the rack in the lower-third position.
- Arrange squash wedges on a large baking sheet. Drizzle with 2 tablespoons olive oil and season with ¾ teaspoon salt and ½ teaspoon pepper.
- Roast for 25 to 30 minutes, flipping halfway and rotating the sheet. Squash should be caramelized and tender. Transfer to a serving platter.
- While roasting, mash garlic, ¼ teaspoon salt, and ¼ teaspoon pepper into a paste using a mortar and pestle (or side of a chef’s knife). Set aside.
- Heat ¼ cup olive oil in a skillet over medium heat. Add sliced onions and the remaining ½ teaspoon salt. Cook, stirring, for 3 to 4 minutes until translucent.
- Add garlic paste; cook, stirring constantly, for 1 to 2 minutes until fragrant.
- Remove from heat. Stir in oregano, citrus zests and juices, smoked paprika, and remaining ¼ cup olive oil. Adjust seasoning to taste.
- Drizzle sauce generously over squash. Garnish with fresh oregano leaves and serve remaining sauce on the side.
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