Roasted Acorn Squash With Chile Vinaigrette - cooking recipe
Ingredients
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3 lbs acorn squash
1/2 teaspoon black pepper
1 teaspoon salt
3 tablespoons olive oil
1 garlic clove
1 1/2 tablespoons lime juice
1 teaspoon dried chili pepper flakes
2 tablespoons chopped fresh cilantro
Preparation
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Preheat oven to 450 degrees F.
Halve squash lengthwise, then cut off and discard stem ends.
Scoop out seeds.
Cut squash lengthwise into wedges.
Toss squash with salt, pepper, and 1 table spoon oil.
Place on baking sheet lined with foil or parchment and roast until tender, 25-35 minutes.
For the vinaigrette, mince the garlic and place in small bowl.
Add lime juice, chile and cilantro.
Mix in remaining olive oil.
To serve, drizzle squash with vinaigrette.
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