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Thai Peanut Acorn Squash

Amanda
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How are we almost through February and I haven’t shared a squash recipe!?  It’s blasphemy, I tell you.  Well, here it is…a roasted acorn squash recipe with a sweet and spicy peanut sauce!  (Also, when will I stop using peanut sauce? NEVER!)This recipe comes from Jessica Merchant’s The Pretty Dish cookbook, which is one of my favorites.  This is a super easy side dish recipe to make-slice the acorn squash into half-moons, whip up a quick peanut sauce, drizzle and roast.  Garnish with peanuts and cilantro and you’re done!

I love acorn squash because I think it’s a little less sweet than butternut, plus you can slice it into cute little half-moons or halve it and stuff it with whatever you’re inclined to put in it.Squash is the perfect hearty winter vegetable because it keeps forever, is warm, comforting and filling and can be flavored with really anything and be delicious!  

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Thai Peanut Acorn Squash

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  • Author: Amanda
  • Yield: 4 servings 1x
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Description

Roasted acorn squash covered in a sweet and spicy peanut sauce makes an easy vegetable side dish, perfect for winter!

Ingredients

Scale
  • 2 acorn squash, halved, seeds removed and sliced into half-moons
  • 1/2 cup Thai sweet chili sauce
  • 1/4 cup rice wine vinegar
  • 1/4 cup canned light coconut milk
  • 1/4 cup firmly packed light brown sugar
  • 3 tablespoons creamy peanut butter
  • 2 garlic cloves, coarsely chopped
  • 1 teaspoon grated fresh ginger
  • 1/2 tablespoon soy sauce
  • 1/4 cup chopped roasted peanuts, for topping
  • 1/4 cup chopped fresh cilantro, for serving

Instructions

  1. Preheat the oven to 400°.  Line a large baking sheet with parchment paper.
  2. In the bowl of a food processor, combine the Thai chili sauce, vinegar, coconut milk, brown sugar, peanut butter, garlic, ginger, lime juice and soy sauce.  Pulse until completely combined and smooth.  Taste for seasonings and adjust if necessary.
  3. Place the squash in a large mixing bowl and pour 3/4 of the sauce over top.  Gently toss to combine and fully coat.  Transfer the squash to the prepared baking sheet, arranging in a single layer.  Pour any remaining sauce left in the mixing bowl over top.  Roast for 20 to 25 minutes, until the squash is tender and beginning to caramelize.  Sprinkle with the chopped peanuts and cilantro and serve with the remaining sauce.

Notes

Inspiration: Thai Peanut Acorn Squash from The Pretty Dish by Jessica Merchant

  • Category: Vegetable Sides
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