This dish is proof that the most exciting meals often come from crossing culinary borders. Earthy roasted squash feels like classic fall comfort food, while lemon-bright pinto beans bring a Southwestern touch. Then zhoug—fiery, herb-packed, and unmistakably Middle Eastern—ties it all together with a bold, unexpected kick. The result is a vibrant plate that celebrates the way food traditions from across the world can meet, mingle, and elevate one another.
Print
Roasted Acorn Squash With Lemony Pinto Beans and Zhoug
- Yield: Serves 4 as a side dish 1x
Description
Roasted acorn squash wedges pair with lemony pinto beans and a punchy cilantro-jalapeño zhoug for a vibrant, flavor-packed side dish.
Ingredients
For the zhoug:
- 1 bunch cilantro, about 3–4 oz, roughly chopped
- 1–2 jalapeño peppers, membrane removed and roughly chopped
- 1 ½ tsp ground cumin
- 2 cloves garlic, peeled and roughly chopped
- ½ tsp salt
- 1/3 cup olive oil
For the acorn squash:
- 1 acorn squash
- Salt and pepper
- 2 tbsp olive oil
For the pinto beans:
-
1 clove garlic
-
2 tbsp olive oil
-
2 cups cooked pinto beans (see “master recipe”)
-
1 lemon, zested
-
Salt and pepper
Instructions
For the zhoug:
- Place the cilantro, jalapeño, cumin, garlic, salt, and half the olive oil in the bowl of a food processor. Blitz, adding more olive oil as needed to form a paste. Taste and add salt as needed.
For the acorn squash:
- Preheat oven to 400 degrees.
- Slice the squash in half, remove the stem (if there is one), seeds, and pith–a grapefruit spoon is helpful. Cut each half into wedges, about 10-12 in total.
- Place on a baking sheet, season with salt and pepper and toss with the olive oil to thoroughly coat the wedges.
- Roast until nicely browned on one side–about 15-20 minutes. Turn the wedges and cook tender, about another 10 minutes.
For the pinto beans:
- Sauté the garlic in the olive oil, add the beans, and finely grate the zest of the lemon over the mixture. Season with salt and pepper.
To assemble:
- Place the acorn squash wedges on a platter, scatter the pinto beans around them, and dress with spoonfuls of the zhoug. Serve with the remaining zhoug on the side.
Notes
Zhoug is a Middle Eastern spicy cilantro sauce. Start with one jalapeño and feel free to add more if you’d like more heat. The zhoug can be made a day ahead and stored in an airtight container in the refrigerator. Any leftover zhoug is perfect with other roasted vegetables, fried eggs, or grilled chicken or fish.
Story and Recipe by Julia Platt Leonard
Food Photography by Dave Bryce
