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?
Thick wedges of acorn squash are coated with olive oil and a good pinch of salt and spices before being roasted and tossed with Chermoula sauce.
For the Roasted Acorn Squash:
- 2 small or 1 large acorn squash, seeded, cut into wedges
- 1 Tablespoon/15ml extra-virgin olive oil
- ½ teaspoon ground cumin powder
- ¼ teaspoon coriander
- A generous pinch of coarse salt
For the Chermoula Sauce:
- 1/2 bunch fresh flat leaf parsley leaves
- 1/2 bunch fresh cilantro leaves
- ¼ teaspoon coarse sea salt
- 1/8th teaspoon freshly ground black pepper
- 1 teaspoon ground cumin powder
- ½ teaspoon ground coriander
- 1/8th teaspoon cayenne pepper
- 2 small or 1 large garlic clove
- 2 Tablespoons/30ml extra virgin olive oil
- The juice of half a lemon
Make the Roasted Squash:
- Preheat oven to 400 degrees.
- Toss the squash with olive oil and spices and season with a pinch of salt and pepper. Spread on a baking sheet and roast until browned and tender (about 30 to 35 minutes) flipping halfway through.
Make the Chermoula Sauce:
- While the squash is roasting make the Chermoula sauce.
- Add the parsley, cilantro salt, pepper, spices and garlic to the bowl of a food processor. Pulse until the herbs are roughly chopped.
- With the processor running, add the lemon juice and enough oil to make a loose paste. (You can add a teaspoon of water to loosen the sauce as well if necessary.)
- Toss the Chermoula Sauce with the warm roasted acorn squash slices and serve warm or at room temperature.
- If you have leftover sauce, pour a film of olive oil over the top and keep it in an airtight jar in the fridge for a few days.
Gluten-Free, Grain-Free, Vegan, Paleo
Amount Per Serving: Calories: 220Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 174mgCarbohydrates: 17gFiber: 3gSugar: 7gProtein: 1g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
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