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Acorn Squash with Mango Butter

Easy, simple, and elegant roasted squash - use as a vegetarian main dish (vegan, if you substitute faux butter for the real thing) or just a great winter time side dish.
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course Vegetarian
Servings 4 servings


  • 1 Acorn squash About 1 to 1.5 pounds. Cut into rounds or half rounds
  • 5 tablespoons Salted butter, or vegan butter Cut into 1-tablespoon pieces, keep 1 tablespoon chilled
  • Kosher sea salt To taste
  • 1 jar Serious Foodie South Pacific Sauce Mango/Aji Amarillo based sauce
  • 1/3 cup Salted roasted pistachios Chopped
  • 2 tablespoons Fresh flat-leaf parsley Finely chopped


  • Heat the oven to 475°F with a rack in the middle position. Line a rimmed baking sheet with kitchen parchment. In a small saucepan over medium, melt the butter. Place the squash on the parchment, and brush both sides lightly with the melted butter. Salt to taste.
  • Place the pan in the over, and roast for about 25 minutes, flipping once after 15 minutes. Remove from oven
  • Meanwhile, heat the butter to medium. Whisk in 2/3 cup of the Serious Foodie South Pacific sauce to the melted butter. While whisking, cook until reduced by about one half - about 5 minutes. Taste, and season if necessary. Take off the heat. Right before serving, whisk in the remaining 1 tablespoon of chilled butter, then the chopped parsley.
  • Drizzle the sauce over the squash, and add the chopped pistachios.