Roasted Acorn Squash With Chile Vinaigrette
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1360.77 g acorn squash
- 2.46 ml black pepper
- 4.92 ml salt
- 44.37 ml olive oil
- 1 garlic clove
- 22.18 ml lime juice
- 4.92 ml dried chili pepper flakes
- 29.58 ml 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.?