Roasted Acorn Squash With Chile Vinaigrette

Morrisseyist's Note:

Gourmet Magazine - October 2006

• Total Time: 50 mins
• Prep Time: 15 mins
• Cook Time: 35 mins

Ingredients:

Servings: 4

• 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

Directions:

1. Preheat oven to 450 degrees F.
2. Halve squash lengthwise, then cut off and discard stem ends.
3. Scoop out seeds.
4. Cut squash lengthwise into wedges.
5. Toss squash with salt, pepper, and 1 table spoon oil.
6. Place on baking sheet lined with foil or parchment and roast until tender, 25-35 minutes.
7. For the vinaigrette, mince the garlic and place in small bowl.
8. Add lime juice, chile and cilantro.
9. Mix in remaining olive oil.
10. To serve, drizzle squash with vinaigrette.

Reviews

[Chef Convivia]

So delicious! Had all the components of a good Thai meal: sweet (squash), spicy (chile pequin, and I added a pinch of red chile powder for an added kick), sour (lime), and smidge of salt. Very filling too. My husband and I both loved it.

[Cookworm]

The taste of lime and garlic in the vinaigrette is just wonderful with the squash. I didn't have an acorn squash but used a butternut which tasted divine. I can imagine the acorn and would be just as wonderful. I will be trying it that way next time. Loved this!

[LonghornMama]

Thought this was fantastic! A nice change from sweet acorn squash. Minimal preparation for a lovely side dish. Thanks for sharing the recipe! Made for PAC Fall 2008.