Roasted Acorn Squash with Chile Vinaigrette
Tender acorn squash wedges roasted until golden brown and drizzled with a zesty chile-lime vinaigrette. This dish combines the natural sweetness of squash with bright, spicy Mexican-inspired flavors.
Ingredients
- •2 whole acorn squash
- •½ teaspoon black pepper
- •1 teaspoon salt
- •6 tablespoons olive oil
- •1 clove garlic
- •1½ tablespoons fresh lime juice
- •1½ teaspoons fresh hot red chile
- •2 tablespoons fresh cilantro
Cooking Instructions
- 1.
Put oven racks in upper and lower thirds of oven and preheat oven to 450F. Halve squash lengthwise, then cut off and discard stem ends. Scoop out seeds and cut squash lengthwise into 3/4-inch-wide wedges. Toss squash with black pepper, 3/4 teaspoon salt, and 2 tablespoons oil in a bowl, then arrange, cut sides down, in 2 large shallow baking pans. Roast squash, switching position of pans halfway through roasting, until squash is tender and undersides of wedges are golden brown, 25 to 35 minutes.
35 min
- 2.
While squash roasts, mince garlic and mash to a paste with remaining 1/4 teaspoon salt. Transfer paste to a small bowl and whisk in lime juice, chile (to taste), cilantro, and remaining 1/4 cup oil until combined. Transfer squash, browned sides up, to a platter and drizzle with vinaigrette.
10 min
