Roasted Acorn Squash With Chile Vinaigrette
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 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
- 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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Reviews
RECIPE SUBMITTED BY
Vegetarian for most of my life. Plant-based for the last few years.?