Roasted Winter Squash with Chili Oil & Mint
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
- Preheat the oven to 400 Fahrenheit.
- 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.
- 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.
- 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.
- 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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- Dairy Free: Yes! This dish is naturally dairy free.
- Gluten Free: Yes! This dish is naturally gluten free.
- Vegan: Yes! This dish is naturally vegan.
Meal Prep: Follow these steps if you want to prep ahead of time:
- Complete steps 1-4
- Cool completely and store in the fridge.
- 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).
- 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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