Best Roasted Acorn Squash With Chile Vinaigrette Recipes

ROASTED ACORN SQUASH WITH CHILE VINAIGRETTE

Roasted Acorn Squash with Chile Vinaigrette image

This late-season squash is roasted to coax out its subtle sugars before being mixed with citrus juice, chile, and cilantro.

Categories Citrus Garlic Herb Pepper Vegetable Side Roast Quick & Easy Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 (1 1/2 - to 1 3/4-lb) acorn squash
1/2 teaspoon black pepper
1 teaspoon salt
6 tablespoons olive oil
1 garlic clove
1 1/2 tablespoons fresh lime juice, or to taste
1 to 2 teaspoons finely chopped fresh hot red chile, including seeds
2 tablespoons chopped fresh cilantro

Steps:

Put oven racks in upper and lower thirds of oven and preheat oven to 450F. Halve squash lengthwise, then cut off and discard stem ends. Scoop out seeds and cut squash lengthwise into 3/4-inch-wide wedges. Toss squash with black pepper, 3/4 teaspoon salt, and 2 tablespoons oil in a bowl, then arrange, cut sides down, in 2 large shallow baking pans. Roast squash, switching position of pans halfway through roasting, until squash is tender and undersides of wedges are golden brown, 25 to 35 minutes.
While squash roasts, mince garlic and mash to a paste with remaining 1/4 teaspoon salt. Transfer paste to a small bowl and whisk in lime juice, chile (to taste), cilantro, and remaining 1/4 cup oil until combined. Transfer squash, browned sides up, to a platter and drizzle with vinaigrette.

ROASTED ACORN SQUASH WITH CHILE VINAIGRETTE

Roasted Acorn Squash With Chile Vinaigrette image

Make and share this Roasted Acorn Squash With Chile Vinaigrette recipe from Food.com.

Provided by Morrisseyist

Categories Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : Calories 229.7, Fat 10.5, SaturatedFat 1.5, Sodium 592.5, Carbohydrate 36.5, Fiber 5.3, Sugar 0.2, Protein 2.9

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