Roasted Chili Lime Acorn Squash with Toasted Pumpkin Seeds and Dried Cranberries


Roasted acorn squash tossed in a chili, lime, and cilantro vinaigrette is the perfect accompaniment to a fall or holiday meal. You can use any squash apart from spaghetti and butternut. Kabocha is another one of my favourites!


The Squash


serves 4-6

  • 2 acorn squash seeded and sliced into 1 inch thick slices
  • 3 tbsp. of olive oil
  • 3 tbsp. of tamari
  • 1/2 cup of toasted raw pumpkin seeds (toasted in a skillet over medium heat until browned)
  • 1/4 cup of fruit juice sweetened dried cranberries

Preheat your oven to 400 degrees F. Cut the squash in half and then scoop out the seeds with a large spoon. Cut the squash into 1 in. thick slices.  On a large cookie sheet, toss the squash with the olive oil and tamari. Rearrange the squash so that it sits individually on the cookie sheet. Reserve the pumpkin seeds and cranberries to garnish.


Bake for about 30 min. flipping the squash half way through. It should browned on both sides and tender when pierced with a fork. While the squash bakes, prepare the dressing. (recipe follows)



The dressing:

  • 1/4 of fresh squeezed lime juice
  • 1/2 tsp. pink himalayan salt
  • 1 clove of minced garlic
  • 1/2 cup of extra virgin olive oil
  • 1/4 tsp. red chili flakes
  • 1/4 cup fresh, chopped cilantro

Whisk all of the ingredients together in a small bowl. Set aside.



To serve, toss the roasted squash with the vinaigrette. Serve on a platter topped with toasted pumpkin seeds and dried cranberries!




Coconut Squash Soup with Pear and Green Curry



I am going to share one last recipe with the bit of Thai Green Curry paste that you have left in the freezer after making the first two recipes! Delivery of my local farm box on Wednesdays always inspires me to make a great soup. I used Kabocha squash however butternut is equally delicious. Just make sure you use a fleshier squash as opposed to acorn, which isn’t quite as rich.



  • 1 medium sized kabocha ( just about volleyball sized) or butternut squash sliced in half lengthwise.
  • 1 can of organic full fat coconut milk
  • 1-11/2 cups of organic vegetable stock
  • 2 organic pears, cored, and chopped but not peeled (an extra pear to garnish if desired)
  • 1 large leek, out layers removed, sliced thinly
  • 1/4 cup of prepared Thai green curry paste from my first post
  • himalayan pink salt to taste
  • fresh cilantro to garnish

Preheat your oven to 350F.

Scoop the seeds out of the two halves of squash. Place cut side down on a lightly oiled cookie sheet. Bake for 30 min. or until the flesh is easily pierced with a fork. Remove from the oven and allow to cool while preparing the rest of the ingredients.

In a medium sized saucepan sauté the leek with 2 Tbsp. of olive oil. Saute until soft, about 5 min. Add the chopped pear, coconut milk, and Thai green curry paste. Simmer for another 5 minutes to incorporate the curry paste into the coconut milk.

When cool enough to handle, scoop the flesh out of the baked squash and add to the coconut mixture along with 1 cup of the veggie stock. The remaining 1/2 cup is reserved to thin the soup out if you need to once it is pureed. This will depend on the size of your squash.

Puree the soup in several batches in a high speed blender until velvety smooth. Return to the pot and if necessary add the remaining vegetable stock to thin it out. Add salt to taste. This will depend on the saltiness of your stock.

Serve topped with slices of fresh pear and chopped cilantro!


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