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Roasted Squash with Chilies, Lime, & Cilantro


  • 1 delicata squash (or variety of your choice), ends trimmed, seeds removed

  • 3 Tbsps extra-virgin olive oil, plus more for greasing

  • salt to taste

  • 1/2 medium onion, peeled and thinly sliced

  • 1/2 jalapeno or more to taste, finely diced

  • 1 lime, halved

  • 1 small bunch cilantro, coarsely chopped

  • 1 ear corn, shucked

  • taco shells or tortillas (optional)

  • 3 radishes, sliced thin (optional)


  1. Preheat the oven to 400ºF. Rub a small amount of olive oil over a rimmed sheet pan. If using delicata, slice into 1/2 inch pieces: Throw the squash slices onto the sheet pan, drizzle with the 3 tablespoons of olive oil, and season generously with salt. Arrange the slices into a single layer. Place pan in the oven and cook until the undersides of the squash slices are evenly browned, about 15 minutes, then stick the pan under the broiler for 3 to 4 minutes or until the top is evenly golden—keep an eye on it the entire time. Remove pan from the oven and set aside. If using another variety, cut the squash in half, peel, remove the seeds, and roast. Cook until you can easily pierce with a fork. Cooking time may be longer with larder varieties. Allow to cool enough to handle before slicing into bite sized pieces.

  2. Meanwhile, roast the corn directly on the rack for 15-20 minutes while the squash is roasting. Be sure to remove it before turning on the broiler. Let cool, and slice the kernels off the cob into a small bowl. Set aside.

  3. Place the sliced onion and jalapeño in a small bowl. Juice half of the lime over top. Season with a pinch of salt. Let it macerate while the squash roasts.

  4. Arrange the squash slices on a platter or serve as tacos. Scatter the onion and jalapeño over top. Add roasted corn and radishes. Scatter the cilantro over top. Serve with more lime wedges on the side.

Recipe and image adapted from:


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