Tender roasted acorn squash meets bright, herby chermoula in this simple side.
Roasted Squash with Chermoula Sauce
These roasted squash wedges are topped with fresh, herb-filled chermoula sauce for an easy side dish with bright Mediterranean and North African flavors.
The squash is roasted until tender and caramelized around the edges, then topped with chermoula while it's still warm. The contrast between the naturally sweet squash and the fresh, lemony herb sauce makes this a particularly good way to serve roasted squash and a nice alternative to the usual butter or maple toppings for squash.
What is Chermoula?
Chermoula is a fresh herb sauce traditionally used in North African cooking. While recipes vary by region and household, it typically combines fresh parsley and cilantro with garlic, cumin, coriander, lemon and olive oil, with chili or cayenne adding a little heat.
It's often served with fish and seafood, but chermoula is also an excellent sauce for vegetables. Here the fresh herbs and acidity balance the sweetness of the roasted squash.
You can make the sauce in just a few minutes while the squash is roasting. A food processor makes quick work of the herbs and garlic, although you can also make chermoula more traditionally using a mortar and pestle.
Why You'll Love This Squash with Chermoula
- Simple to make. The squash roasts in the oven while you prepare the sauce.
- A different sauce for acorn squash. The fresh, slightly spicy chermoula complements the squash's natural sweetness.
- Easy to serve. The roasted squash can be served warm or at room temperature, making it great for entertaining.
Ingredients
Here are a few notes about the ingredients you'll need for this recipe. As always, you'll 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.
I chose acorn squash because of its tender flesh and small size, which makes it easy to cut into pretty wedges, but you can use other types of winter squash as well.
Olive Oil
Use your favorite extra-virgin olive oil. You'll need some for roasting the squash and some for the chermoula.
Spices
You'll need ground cumin and ground coriander to season the squash. The same spices are also used in the chermoula, which helps tie the flavors of the dish together.
Chermoula Sauce
To make the chermoula you'll need fresh flat-leaf parsley, fresh cilantro, cumin, coriander, cayenne, garlic, olive oil and lemon juice.
Fresh herbs are essential here; they give the sauce its color and fresh flavor.
How to Cut Acorn Squash into Wedges
Start by cutting the squash in half lengthwise and scoop out the seeds and fibers from the center.
Place each half cut-side down and cut crosswise into thick wedges. Try to keep the pieces relatively similar in size so that they cook evenly.
There's no need to peel acorn squash before roasting. The skin becomes tender in the oven and is edible, so you can simply roast the wedges as they are.
How to Make Roasted Acorn Squash Wedges
- Toss the squash wedges with olive oil, cumin, coriander, salt and pepper, then arrange them in a single layer on a baking sheet.
- Roast until the squash is tender and browned around the edges, turning the wedges halfway through cooking so that they roast evenly.
- While the squash is roasting, prepare the chermoula.
How to Make Chermoula Sauce
- Add the parsley, cilantro, garlic, cumin, coriander, cayenne, salt and pepper to a food processor and pulse until the herbs are roughly chopped.
- Add the lemon juice and olive oil and process until you have a loose, spoonable sauce. Taste and adjust the seasoning, adding more lemon juice, salt or cayenne to suit your preference.
- You want the chermoula to retain some texture rather than becoming completely smooth.
How to Serve Roasted Squash with Chermoula
Once the squash is tender, transfer the wedges to a serving platter and spoon the chermoula over the warm squash.
You can serve the squash immediately while it's warm, or let it come to room temperature.
Frequently Asked Questions
Can you eat acorn squash skin?
Yes. Acorn squash skin is edible and becomes tender when roasted. There's no need to peel the squash before cutting it into wedges.
Can I use a different type of squash?
Absolutely. Chermoula works well with many kinds of roasted squash. You can use delicata, butternut or another winter squash if that's what you have available. Cooking times will vary depending on the size and thickness of the pieces.
Can I make the chermoula without a food processor?
Yes. Traditionally, chermoula can be made using a mortar and pestle. You can also finely chop the herbs and garlic by hand and stir everything together with the spices, lemon juice and olive oil.
Can I make the chermoula ahead?
Yes. The chermoula can be prepared a day or two ahead and stored in an airtight container in the refrigerator.
How long does leftover chermoula keep?
Store leftover chermoula in an airtight container in the refrigerator and use it within several days. It's also delicious spooned over other roasted vegetables, grains or legumes.
Final Thoughts
It's a simple combination, but one that feels a little different from the usual way of making squash. And once you've made chermoula, there's no reason to stop with squash, try it with other roasted vegetables, grains or legumes. Leftovers are excellent cold from the fridge the next day as well. Enjoy!
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.
Kitchen Belleicious says
wow! I have never seen squash look so good. Sweet and buttery and love that sauce!
Amanda Paa says
i am a squash lover at heart. i love the idea of pairing roasted acorn with chermoula sauce. just the thing it needs to give it a little twist.
Kiran @ KiranTarun.com says
Delectable! That sounds looks and sounds so yummy 🙂
angela@spinachtiger says
This looks like a beautiful way to fall into Fall. My favorite fall flavor is sage and I have a ton of it and parsley right now in my garden. I'm thinking of making a sage pesto and baking squash, inspired by what i see here.
Christiane says
I love roasted squash! You dish looks fantastic. Thanks for the tip on using the food processor too. I dislike massing up herbs in my mortar and pestle.
The Food Hunter says
I've never made acorn squash but I think I will now
Kim - Liv Life says
Amazingness!! I'm so glad you posted this... I purchased an acorn last weekend and really don't know what to do with it. Done!
Erin @ Dinners, Dishes, and Desserts says
That sauce sounds heavenly! I have 2 squash in my pantry right now, can't wait to try this
Caroline says
This is so beautiful, Sylvie! I love acorn squash and I can just taste this now with that fresh chermoula sauce!
Catherine @ Chocolate & Vegetables says
Yes, the fall squash season is definitely getting into full swing! We often roast big batches of squash--love the idea of greening them up with chermoula.