Roasted Acorn Squash with Goat Cheese, Arugula & Herby Vinaigrette

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Inspired by an Argentine-style salad, roasted acorn squash is filled with goat cheese, arugula and a bright chimichurri vinaigrette.

Prep Time10

Cook Time45

Total Time55

Course: Main, Side Dish

Cuisine: Argentinian, South American

Keyword: roasted acorn squash with goat cheese, simple roasted acorn squash

Servings: servings

Calories: 248kcal

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.

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.