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    You are in: Home / Recipes / Roasted Acorn Squash With Chile Vinaigrette Recipe
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    Roasted Acorn Squash With Chile Vinaigrette

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on January 26, 2010

      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.

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    • on November 10, 2008

      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!

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    • on September 26, 2008

      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.

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    • on August 03, 2011

      Love this! I use chipotle powder instead of the chili pepper flakes... I look forward to making this every fall!

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    • on April 02, 2011

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    Nutritional Facts for Roasted Acorn Squash With Chile Vinaigrette

    Serving Size: 1 (359 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 229.6
     
    Calories from Fat 94
    41%
    Total Fat 10.5 g
    16%
    Saturated Fat 1.4 g
    7%
    Cholesterol 0.0 mg
    0%
    Sodium 592.4 mg
    24%
    Total Carbohydrate 36.5 g
    12%
    Dietary Fiber 5.2 g
    21%
    Sugars 0.1 g
    0%
    Protein 2.8 g
    5%

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