Roasted Acorn Squash With Chile Vinaigrette

Gourmet Magazine - October 2006

• Ready In: 50 mins
• 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

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.