Roasted Acorn Squash With Chile Vinaigrette

Recipe by Morrisseyist
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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