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Chili-Roasted Acorn Squash

A hot oven and chili powder turn up the heat on sweet wedges of acorn squash. Leave the skin intact; once roasted, it becomes soft and tasty.

  • Prep:
  • Total Time:
  • Servings: 4
Chili-Roasted Acorn Squash

Photography: David Loftus

Source: Everyday Food, November 2007


  • 2 acorn squash (1 1/2 pounds each), halved lengthwise, seeds removed
  • 2 tablespoons olive oil
  • 2 teaspoons chili powder
  • Coarse salt and ground pepper


  1. Preheat oven to 450 degrees. Cut each squash half into several wedges, then halve wedges crosswise.

  2. On a large rimmed baking sheet, toss squash with oil and chili powder; season with salt and pepper, and toss again. Roast until tender and starting to brown, 20 to 25 minutes, tossing halfway through.

Reviews (3)

  • GardenofEP 8 Nov, 2013

    We did not care for this. Next time it would be nice to try some sweet spices instead of chili powder.

  • drkristen 11 Nov, 2008

    Wonderful, easy dish and kids love it too. Add a dash of cumin and cayenne for a spicier kick, or cinnamon and clove for a sweeter spice.

  • adozeneggs 20 Jan, 2008

    This is a great, quick, easy side. A great sub for potatoes.

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