Spicy Roasted Acorn Squash Wedges October 06 2015

A unique and spicy twist on a basic roasted acorn squash recipe, these amazingly delicious squash wedges are roasted and then drizzled with a tangy chile lime vinaigrette.


  • 1 medium sized acorn squash, cut into 12 wedges
  • Juice from 2 limes
  • 1 tbsp olive oil
  • 4 chile peppers, minced (I used Cayenne, but any kind will work)
  • 3 garlic cloves, minced
  • 2 tsp salt
  • 1 tsp paprika
  • 1/2 tsp black pepper
  • 2 tbsp cilantro, finely chopped


  1. Preheat oven to 450 degrees.
  2. Line a baking sheet with aluminum foil, and mist with cooking spray.
  3. Arrange squash wedges on baking sheet, and then lightly mist with an olive oil mister, and sprinkle with ½ of the salt.
  4. Roast squash in oven until tender, about 25- 30 minutes.
  5. While squash is roasting, combine remaining ingredients in a small bowl.
  6. Transfer squash to a platter, sprinkle with paprika, drizzle with the vinaigrette and serve.

Preparation time: 15 minute(s)

Cooking time: 30 minute(s)

Diet type: Vegan

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate

Number of servings (yield): 4

Culinary tradition: USA (Nouveau)

Entire recipe makes 4 servings
Serving size is 3 wedges
Each serving = 2 Points +

PER SERVING: 80 calories; 3.5g fat; 11g carbohydrates; 1g protein; 2g fiber