Looking for an easy side? Try these roasted acorn squash wedges topped with homemade chermoula sauce. This easy but flavorful dish is perfect for fall!
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 roasted thick wedges of roasted acorn squash before topping them with Chermoula sauce.
What is Chermoula?
While there’s no one definitive recipe for 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, then 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 like acorn squash as well.
This simple side doesn’t take long to prepare, the oven and food processor does 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 can make this with any squash but I chose acorn squash because of their tender flesh and small size which makes them easier to cut into pretty wedges. Here’s what you’ll need:
Ingredient Notes:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
- Acorn Squash – You’ll need 2 small or 1 large acorn squash, seeded, and cut into wedges
- Olive Oil – Use your favorite extra-virgin olive oil
- Spices – You’ll need ground cumin and ground coriander
- Chermoula Sauce – To make the chermoula you’ll need fresh flat leaf parsley, fresh cilantro, cumin, coriander, cayenne, garlic, olive oil and lemon juice.
How to Make Roasted Acorn Squash Wedges:
(Here are the basic steps and some helpful tips on how to make the recipe. Find the full directions in the recipe card at the bottom of the post.)
- First toss the squash with olive oil a few spices and a pinch of salt and pepper on a baking sheet and roast until browned and tender.
- Now make the chermoula sauce while the squash is roasting. Pulse the parsley, cilantro salt, pepper, spices, garlic, lemon juice and olive oil in a food processor.
- Once the squash comes out the oven coat the warm slices with the chermoula and serve!
Leftovers are excellent cold from the fridge the next day as well.
More Squash Recipes:
Roasted Acorn Squash Wedges with Chermoula Sauce
Looking for an easy side? Try these roasted acorn squash wedges topped with homemade
chermoula sauce. This easy but flavorful dish is perfect for fall!
Ingredients
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:
- ½ bunch fresh flat leaf parsley leaves
- ½ bunch fresh cilantro leaves
- ¼ teaspoon coarse sea salt
- ⅛th teaspoon freshly ground black pepper
- 1 teaspoon ground cumin powder
- ½ teaspoon ground coriander
- ⅛th teaspoon cayenne pepper
- 2 small or 1 large garlic clove
- 2 Tablespoons/30ml extra virgin olive oil
- The juice of half a lemon
Instructions
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.
Notes
Dietary Info:
Gluten-Free, Grain-Free, Vegan, Dairy-Free, Egg-Free, Nut-Free, Paleo
Nutrition Information:
Yield:
4Serving Size:
1Amount 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.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Kristen says
Oh Syvlie - this is one beautiful dish! Love everything about it!
Shanna @ pineapple and coconut says
This is gorgeous Sylvie!! I just loaded up on acorn, butternut and spaghetti squashes the other day. I have never made chermoula sauce before so I think I am going to have to give this a try! Normally I bake acorn squash with a touch of coconut oil, maple syrup and a dash of cinnamon, but this savory version sounds so good!!
Laura (Tutti Dolci) says
I love roasted squash and the chermoula sauce sounds incredibly flavorful!
Shashi @ runninsrilankan says
That Chermoula sauce sounds soo flavorful and refreshing - I am intrigued!
Amy | Club Narwhal says
Sylvie, I adore fall for a multitude of reasons but seeing all different kinds of squash appear is one of my favorites! Can you believe I've never cooked acorn squash before? I always go straight to butternut, my fave, and overlook the rest! That must be fixed immediately since this looks so amazing 🙂
taylor @ greens & chocolate says
I may have gone a bit overboard on the squash at the farmers market this weekend...I have at least 5 acorn squash in my basement just begging for that sauce! Looks delicious!
Rosa says
A fabulous dish and combination! Those flavors are wonderful.
Cheers,
Rosa
Natasha says
Your photos are just amazing!
Sarah @ SnixyKitchen says
For as much as I love squash, I've never actually cooked acorn squash. Your recipe is making me realize that's a darn shame! I love the simplicity of these roasted wedges!
Katrina @ Warm Vanilla Sugar says
I freaking love roasted squash. That sauce sounds like it goes so well with this!