Tag Archives: winter squash

Roasted Winter Squash with Lime, Chili and Cilantro

This time of year, squashes have their moment(s) in the sun. Here, the roasted squash shines when using spicy, tangy ingredients to banish one-note flavors. Lime, garlic and chilies add kick; while brown sugar creates a glaze-like coating with molasses notes that enhance the earthy-sweet squash.

Kabocha is a Japanese pumpkin with mottled green edible skin and dense, slightly starchy orange flesh. Acorn squash, with thin skin that doesn’t require peeling, also is a terrific option. With no kabocha to choose from, we opted for the acorn squash.

This recipe would make for a nice side dish on your Thanksgiving table. Just sayin’… OR, pair it with Pan-Seared Bone-in Pork Chops, a fabulous cool weather meal.

Roasted Winter Squash with Lime, Chili and Cilantro

  • Servings: 4
  • Difficulty: easy
  • Print


  • 1/4 cup extra-virgin olive oil
  • 1 Tbsp. grated lime zest, plus ¼ cup lime juice, plus lime wedges, to serve
  • 1/4 cup packed brown sugar
  • 2 1/2 lb. kabocha squash OR two 1¼-lb. acorn squashes, halved lengthwise, seeded and sliced into 1-inch-thick wedges
  • Kosher salt and ground black pepper
  • 2 medium garlic cloves, thinly sliced
  • 1 or 2 serrano OR Fresno chilies, stemmed and sliced into thin rings
  • 1/3 cup lightly packed fresh cilantro


  1. Heat the oven to 400°F with a rack in the upper-middle position. In a small bowl, whisk together the oil, lime juice and sugar until the sugar dissolves.
  2. On a rimmed baking sheet, toss the squash with half of this mixture, 2 teaspoons salt and ½ teaspoon pepper. Arrange the pieces cut side down and roast until browned on the bottom, 25 to 30 minutes.
  3. Using a wide metal spatula, flip each piece, drizzle with the remaining oil mixture and sprinkle with the garlic and chili(es). Roast until the squash is deeply caramelized and a skewer inserted into the largest piece meets no resistance, 10 to 15 minutes.
  4. Transfer to a platter, pouring over any juices. Top with the lime zest and cilantro and serve with lime wedges.


Recipe by Courtney Hill for Milk Street