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Roasted Winter Squash with Chili Oil & Mint

Recipe Info

Difficulty: Easy
Mess Level: Low
Yield: 4 Servings
Prep Time: 10 min
Cook Time: 20 min


  • 1 Acorn or Other Winter Squash
  • 1 Bunch Mint Leaves
  • 2-3 Tablespoons Chili Oil
  • 2 Tablespoons Neutral Oil
  • Salt to Taste
  • Pepper to Taste



  1. Preheat the oven to 400 Fahrenheit.
  2. Cut off the ends of the acorn squash and then cut it in half lengthwise. Scrape out the seeds and cut the squash into half-moon pieces about ½ inch thick.
  3. Toss the squash pieces in a bowl with the neutral oil (you may use a mixture of neutral and chili oil if you want it really spicy). Season to taste with salt and pepper.
  4. Line a dark sheet pan with parchment paper and lay the squash flat on the sheet tray. Roast for 20-25 minutes or until tender when pierced and a deep golden brown on the side touching the tray.
  5. Transfer to a serving platter and finish with a good drizzle of chili oil. Tear the mint leaves with your hands and scatter on top. Sprinkle with flake salt if desired and serve immediately.

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  1. Dairy Free: Yes! This dish is naturally dairy free.
  2. Gluten Free: Yes! This dish is naturally gluten free.
  3. Vegan: Yes! This dish is naturally vegan.
  4. Meal Prep: Follow these steps if you want to prep ahead of time:

    1. Complete steps 1-4
    2. Cool completely and store in the fridge.
    3. When ready to eat the squash heat a saute pan to medium-high heat and add a bit of neutral oil. Sear the squash quickly on both sides and then serve with chili oil and mint (preferred).
    4. Or you may heat the oven to 450 Fahrenheit and reheat the squash that way for about 6-10 minutes, though it won’t brown as nicely.

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