Inspired by an Argentine-style squash salad, roasted acorn squash is filled with creamy goat cheese, peppery arugula, and a bright parsley chimichurri vinaigrette. The warmth of the squash gently melts the cheese and wilts the arugula, and every bite is savory, tangy and creamy.
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About This Recipe
This roasted squash recipe is inspired by Argentine-style calabaza salad, which is a warm roasted squash that gets filled with greens, cheese, and dressed with a bright chimichurri-like vinaigrette. There’s no strict traditional name, but this style is very classic in Argentine home cooking-roasted squash + fresh herbs + tangy red wine vinegar.
Once the roasted acorn squash comes out of the oven, use it as your “bowl” and crumble creamy goat cheese right in the center, along with peppery arugula, and finish with a good drizzle of the bright parsley chimichurri all over.
As you scoop into the tender squash, the heat gently melts the cheese and wilts the arugula, so every bite is warm, tangy, nutty, and incredibly satisfying.
📋 Ingredients
This recipe uses minimal ingredients, so look for the best quality and freshest available for the best flavor.
- Acorn Squash: A classic fall squash with a naturally sweet, nutty flavor. Look for one that feels heavy for its size and has firm, dull skin.
- Goat Cheese: Look for a log of goat cheese instead of the pre-crumbled option, which is creamier and will melt beautifully into the warm squash.
- Arugula: Adds that peppery bite and wilts just slightly from the heat of the squash.
- Fresh Parsley + Oregano: Both are classic Argentine chimichurri herbs. Parsley keeps things bright; oregano adds an earthy punch.
- Olive Oil: Look for an Argentine extra-virgin olive oil, which tends to be bold and peppery.
- Red Wine Vinegar: A very traditional acid in chimichurri that is bright and punchy.
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
- Squash Options: Any hearty winter squash works great. Try kabocha squash, butternut squash, delicata, or even a small sugar pumpkin. If the squash is large, cut it into quarters.
- Herbs: For a twist, add a handful of mint for brightness. Cilantro isn’t classic in Argentina, but will add a lovely bright layer of flavor.
- Cheese: Goat cheese is the most natural pairing here, but a creamy feta cheese would be great for a saltier bite. Or roughly torn Burrata for extra creaminess.
⏲️ Instructions
Season the Squash: Brush the acorn squash with olive oil and season with salt and pepper.
Roast Until Tender: Roast the squash at 400 degrees Fahrenheit for about 45 minutes, until the flesh is soft and caramelized around the edges.
3. Make the Herby Vinaigrette: Blend parsley, oregano, olive oil, and red wine vinegar until bright and smooth.
Assemble: While the squash is still warm, fill with goat cheese, arugula and drizzle with the vinaigrette.
📍 Recipe Tips
- Use a sharp knife for cutting squash: Winter squash is tough to cut through. Use a sharp knife on a stable cutting board when cutting the squash.
- Roast until fully tender: Hard squash takes a while to become tender. To check for doneness, use a paring knife to pierce through the squash and if it slides in easily, it’s ready.
- Trim the bottom: When prepping the squash, cut off a bit of the root ends, so the squash sits flat on the plate.
- Assemble while warm: Add the goat cheese and arugula while the squash is still hot so the cheese gently melts and the greens slightly wilt.
- Make the vinaigrette ahead: The chimichurri keeps well for at least 3 days. It’s amazing on roasted vegetables, grilled meats, or another salad.
Serving Suggestions
This warm squash salad is hearty enough for a full lunch or light dinner, but it also makes a beautiful seasonal side dish.
Here are a few perfect pairings:
- Grilled Steak: A classic Argentine pairing! Serve alongside Tomahawk steak or grilled steak kabobs. The tangy vinaigrette cuts through the richness.
- Tuna Empanadas: Another classic Argentine recipe that would pair nicely with the bright and tanginess from the roasted squash salad.
- Roasted Fish: Serve alongside herb crusted salmon or garlic shrimp. The acidity would pair nicely together.
- Fall holiday Menus: This fits right onto a Thanksgiving dinner, alongside stuffed Cornish hens and sautéed balsamic Brussels sprouts.
More Squash Recipes to Try
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Roasted Acorn Squash with Goat Cheese, Arugula & Herby Vinaigrette
LittleFerraroKitchen.com
Equipment
Ingredients
For the Squash
- 2 acorn squash halved and seeds removed
- Olive oil
- Salt and black pepper
- 2 ounces Crumbled goat cheese
- ½ cup fresh baby Arugula
For the Herby Vinaigrette
- 1 small bunch fresh parsley leaves about ½ cup
- 2-3 sprigs fresh oregano leaves removed
- ¼ cup red wine vinegar
- ¼ cup extra virgin olive oil Argentine if you have it
- Salt and black pepper to taste
Instructions
- Roast the Squash: Preheat the oven to 400°F (200°C).
- Drizzle the cut sides of the squash with olive oil and season with salt and pepper. Place cut-side down on a lined baking sheet and roast for 35–45 minutes, or until the flesh is tender and caramelized around the edges.
- Make the Vinaigrette: In a blender or small food processor, combine the parsley, oregano, red wine vinegar, and olive oil. Blend until smooth and bright green. Season to taste with salt and pepper.
- Assemble: Once the roasted squash is tender and still hot, remove from the oven and flip each half over. Divide crumbled goat cheese among the squash cavities and top with a generous handful of arugula.
- Finish: Drizzle the herby vinaigrette over the arugula and goat cheese. As you toss everything together, the warm squash will gently soften the cheese and wilt the greens.
Notes
- Use a sharp knife: Winter squash is tough, so use a sharp knife on a stable cutting board.
- Roast until tender: Pierce with a paring knife — if it slides in easily, the squash is ready.
- Trim the bottom: Slice a bit off the root end so the squash sits flat on the plate.
- Assemble while warm: Add goat cheese and arugula while the squash is hot so everything softens and melts.
- Make ahead: The herb vinaigrette keeps for up to 3 days and is great on veggies, grilled meats, or salads.
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