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.
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.