Thick wedges of roasted acorn squash tossed with Chermoula sauce makes a simple but flavorful side.
It’s hard to miss the piles of squash filling up the market stands at the moment and that can only mean one thing … fall is officially upon us.
If you asked me to pick a flavor to define the season I’d say squash and pumpkin win hands down. The orange-hued beauties transition us from the last days of summer to early fall right through the holidays and into the new year. Not only are there endless ways to serve them (as a side, in soups, or salads, for dessert, etc…) but they play well with so many different flavors and cuisines, making them incredibly versatile.
This time I coated thick wedges of acorn squash with a little olive oil and a good pinch of salt and spices before roasting them off in a hot oven and tossing them with Chermoula sauce. You can make this with any squash but I chose acorn because of their tender flesh and small size which makes them easier to cut into pretty wedges.
While there’s no one recipe Chermoula, each cook and region makes it a little differently, it’s generally a blend of spices like coriander, cumin, chilies and garlic pounded into a paste with parsley and cilantro and made into a sauce with olive oil. It’s fresh and vibrant with spice, and just a little bit hot. And although the herb and spice blend is often seen accompanying fish dishes it’s brilliant with vegetables as well.
This simple side doesn’t take long to prepare as the oven and food processor do most of the work. Purists will recommend a mortar and pestle to make the sauce but honestly a food processor works just fine and is much faster.
Make the sauce while the squash is roasting and once the squash comes out the oven, coat the warm slices with the Chermoula and you’re done. You should also know that leftovers are excellent cold from the fridge the next day as well.
What are your favorite fall flavors?
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