Chili Lime Acorn Squash

Acorn squash is the sweater-weather vegetable of your dreams—warm, comforting, and naturally sweet. But today, we’re not leaving it in its cardigan and slippers. Nope. We’re giving it a little zip, a little zing, and a whole lotta personality with our Slow Noon seasoning. Imagine roasted squash filled with smoky ground beef, fire-roasted tomatoes, melty pepper jack cheese, and just enough chili-lime kick to make your taste buds dance.

Feeds: 4 hungry adventurers
Cook Time: 45 minutes
Total Time: ~1 hour
Oven Temp: 400°F (205°C)
Servings: 4

Ingredients

• 2 medium acorn squash

• Olive oil (about 2–3 tablespoons)

• Slow Noon Chili Lime Basil Seasoning (to taste — don’t be shy)

• ½ onion, diced

• 1 lb ground beef (or turkey for a lighter version)

• 1 (15 oz) can fire-roasted tomatoes, drained

• ½ (15 oz) can sweet corn, drained

• ½ cup shredded pepper jack cheese

• Fresh cilantro and sliced green onions for garnish (optional, but highly recommended)

Instructions

1. Preheat & Prep:
Set oven to 400°F. Line a baking sheet with foil to save yourself from scrubbing later.

2. Slice & Season:
Chop off both ends of the acorn squash so they stand tall. Cut in half horizontally, scoop out the seeds (save them to roast if you’re feeling thrifty), and place cut-side up on the baking sheet. Drizzle the flesh generously with olive oil and sprinkle Slow Noon over the top like you’re seasoning a Tex-Mex sunset.

3. Roast to Tender Glory:
Pop the squash in the oven and roast for about 45 minutes or until fork-tender.

4. Make the Filling:
While your squash is doing its spa treatment, heat a tablespoon of olive oil in a skillet over medium-high heat. Toss in the diced onion and sauté for 2–3 minutes until fragrant. Add ground beef and cook until browned, breaking it up as you go. Stir in the fire-roasted tomatoes, corn, and more Slow Noon (yes, again). Let it all mingle over the heat until warmed through.

5. Assemble & Melt:
Once the squash is done, scoop the beef mixture into each half until they’re gloriously stuffed. Sprinkle pepper jack cheese on top and return to the oven for 3–5 minutes—just until the cheese is melty and irresistible.

6. Garnish & Serve:
Top with fresh cilantro, green onions, or whatever your heart desires. Serve hot and bask in your culinary glory.

Tips & Notes

• For a vegetarian version, swap the beef for black beans or quinoa.

• Want more heat? Add diced jalapeños or a pinch of cayenne when cooking the beef.

• These make great leftovers—just reheat in the oven to keep the squash from getting soggy.

This isn’t just roasted squash—it’s roasted squash that quit its desk job, bought a sombrero, and learned salsa dancing. The sweet, tender acorn squash balances perfectly with the zesty, herby kick of Slow Noon, making every bite an edible vacation.

Loved this Southwestern squash adventure? Keep exploring! Check out our full library of Flavor Expedition Co. recipes and find your next delicious detour.