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by Jessica October 16, 2014
[I’m signing books in Richmond at Southern Seasons today at 4PM! Please note the book tour page for updates, specifically tomorrow’s signing in Chapel Hill which is cancelled.]
I’m so ready for a squash eating contest. Let’s go.
This makes me want to sing Great Balls of Fire… which I think came from belting out “great rings of fire!!!” in my kitchen (we barely have furniture so the acoustics are unreeeeal) while eating this squash which then transported me back to my elementary years when I had a tap routine for a dance recital to great balls of fire and wore some hot pink and black and white polka dot spandex unitard outfit that was so fabulous – like so, so fabulous that I’m 98% certain it’s still hanging in one of the closets at my parents’ house. It would fit a seven year old, if I remember correctly.
Really tempted to design a line of clothing like that for someone my age and take it to Shark Tank. Minus the unitard. Plus all the pink and polka dots. I’m SURE it would go over well.
I probably have something similar in my closet right now. Surprised?
So here’s the deal: I’ve almost completely abandoned pumpkin. I am all aboard the squash train and want to make any and everything with all the squash in the universe. Oh, by the way, can we talk about this pumpkin spice rant? It’s kind of perfect because let’s be real… pumpkin spice almost does taste like a candle.
Luckily I love candles and am a crazy candle lady. Someone make me a butternut squash candle pronto.
Now THIS squash. Gah. Let’s talk.
I’m kind of in love with eating this as a snack. Hot or cold. How am I that person? It doesn’t include chocolate or peanut butter or pita or hummus. Or cheese and tortillas made into a quesadilla.
It’s just that it has SO much ridiculous flavor. The slices themselves are a bit sweet and caramely from being roasted – but are also covered in a chili garlic brown sugar mixture which HELLO… is fantastic. The feta and herbs add a refreshing and almost cooling element that works with the heat. If that makes sense. Does that make sense? If you get feta, it should. There is a little tang and creaminess as well. The entire combo… stop it.
I’m so in lust.
And you can totally eat the skin! Take it off if you want, but I’m lazy so I leave it on. Eddie ate it for the first time a few weeks ago and is converted. I like it for added texture. And obviously use whatever squash you have on hand or can find… like butternut, kabocha, delicata… you know. See? I can’t quit the squash.
Um, I also want to eat this on toast. Could I BE more predictable?*
Yield: 2 appropriately, 1 obnoxiously
Total Time: 50 minutes mins
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4.96 from 24 votes
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Ingredients
- 1 large acorn squash, seeded and cut into slices
- 3 tablespoons coconut oil, melted
- 3 tablespoons brown sugar
- 1 teaspoons chili garlic sauce
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 ounces feta cheese, crumbled
- 1 tablespoon freshly chopped basil
- 1 tablespoon freshly chopped cilantro
- 1 tablespoon freshly chopped oregano
Instructions
Preheat the oven to 375 degrees F. In a small bowl, whisk together the coconut oil, brown sugar and chili garlic paste.
Place the sliced squash in a baking dish and pour the mixture over top. Season with salt and pepper then toss well to coat. Roast for 20 minutes, then toss a bit and roast for 20 minutes more. Remove the squash from the oven and immediately cover with the crumbled feta and herbs. Scoop out any extra sauce from the baking dish and place it on top Serve!
Course: Appetizer
Cuisine: American
Did you make this recipe?
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*no
posted in: Fall, Recipes, Side Dishes, Vegetarian 102 comments
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Leave a Reply
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Jessica — Reply
Mmm I can’t wait to try this. I’ve been trying to find a way to cook up some acorn squash for a while but for some reason found it to be intimidating?? Looks delish!
Thanks a lot
Jess
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Susan — Reply
I bought two acorn squash and decided to make just one with your recipe.. I couldn’t believe how good it was with the fresh herbs and feta cheese! I regret only making one of them!!
Jessica, you are the best!
Thank you for all of the time and effort you put into your blog.
Have a happy Halloween, too!
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Rebecca T. — Reply
I made this last night… all I can say is… YUM! Amazing flavor and who would have known I like acorn squash?! I think the chili paste sets it apart! Thanks for the awesome recipe Jessica!
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Emma — Reply
Could you use butternut instead and butter instead of the coconut oil?
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Amber Mc — Reply
This squash changed my world. My favorite herb combo is fresh rosemary and sage, but gah – could use anything. Must, must, MUST use high-quality feta though. Learned that one the hard way when Athenos was all that I could find. But really – thank you!
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Margot Franklin — Reply
I just made this tonight and it was SO GOOD! I added red peppers to the dish and it was one of the most amazing things I’ve ever had… I almost couldn’t believe it was squash! Thank you!
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Jess — Reply
OMG! This sounds amazing and luckily I have all the ingredients but the garlic chili sauce. Totally going to try making this for lunch! Also loved reading your post! I will totally be following you from now on! :)
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Lindsey — Reply
My mouth was watering as I scrolled through the pictures and read about this roasted squash! Thanks so much for sharing the recipe. Will definitely be trying it out!
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Julia — Reply
Looks sooooo delicious!
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Indian recipes — Reply
I love this Good post and good writing. I am inspired your post.
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the Restaurant boss — Reply
mmmm delicious i like it
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Kim — Reply
What is chili garlic sauce and what can I sub for it?
Looks fabulous! I want to make it right now!
Kim
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Christina Grover — Reply
I wish I would have found this recipe this summer, when my garden was over flowing with squash! But that’s okay, I’ll save it for this year.
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john — Reply
My mouth was watering as I scrolled through the pictures and read about this roasted squash! Thanks so much for sharing the recipe. Will definitely be trying it out!
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Chinese food — Reply
I love roasted squash like this but I’ve never put pomegranate in with it. Very festive. :)
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Food — Reply
Nice
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Sarah Rosenblatt — Reply
Here to say that, four years later, this is still my go-to acorn squash recipe. Every time! Tonight I diced the squash up, roasted them per your recipe, then made a salad with apple, pepitas, feta, and topped with the squash – I seriously don’t think I’ve ever consumed such a ginormous salad so quickly. This one’s a keeper!
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Tracy — Reply
Can this be made ahead of time and warmed up? I made this delicious acorn squash and it was amazing! I’m now making a whole bunch for an event and would love to have it ready ahead of time. Is this possible?
Thanks! -
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Jen — Reply
Definitely a favorite and for the holidays the spicy sweet from the chili/brown sugar is a welcome change from the sickly sweet squash or sweet potato casserole so many people make.