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Homemade Honey Roasted Acorn Squash, Chili Lime Pepitas recipe photo

Honey Roasted Acorn Squash, Chili Lime Pepitas

This Honey Roasted Acorn Squash with Chili Lime Pepitas is a vibrant, flavorful fall dish that balances sweet, spicy, and zesty tastes perfectly.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium acorn squashes halved and seeded
  • 3 tablespoons olive oil
  • 1/4 cup honey
  • salt and pepper to taste
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1 cup raw pepitas (pumpkin seeds)
  • 1 tablespoon chili powder
  • 1 tablespoon lime juice freshly squeezed
  • 1 lime zest

Equipment

  • Baking sheet
  • Mixing bowls
  • Sharp knife
  • Citrus zester or grater
  • Measuring spoons and cups
  • Skillet

Method
 

Prepare and Roast the Acorn Squash
  1. Preheat your oven to 400°F (200°C). Using a sharp knife, carefully halve your acorn squashes and scoop out the seeds. Place the halves cut-side up on a baking sheet.
  2. Drizzle with 2 tablespoons of olive oil, then brush generously with honey. Sprinkle salt, pepper, cinnamon, and cayenne pepper evenly over the squash.
  3. Roast for 40-45 minutes or until the flesh is tender and caramelized around the edges.
Toast and Season the Pepitas
  1. While the squash is roasting, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the raw pepitas and toast them until they’re golden and fragrant, about 3-5 minutes, stirring frequently to avoid burning.
  2. Remove from heat and immediately toss the warm pepitas with chili powder, lime juice, lime zest, and a pinch of salt. Set aside.
Assemble and Serve
  1. Once the squash is roasted, remove it from the oven. Spoon the chili lime pepitas generously over the warm squash halves.
  2. Serve immediately for the best texture and flavor.

Notes

  • Roast the acorn squash until fully tender and caramelized to reduce any bitterness.
  • Toast pepitas over medium heat, stirring frequently to prevent burning.
  • Store roasted squash uncovered in the fridge to avoid soggy skin; keep pepitas in an airtight container separately.
  • Substitute butternut or delicata squash for acorn squash for a similar texture and sweetness.
  • Swap honey with maple syrup or agave nectar, and lime juice/zest with lemon for variations.