ROASTED ACORN SQUASH WITH CHILE-LIME VINAIGRETTE

Adapted from Smitten Kitchen
 
Ingredients:
1-2 acorn squash
½ TSP freshly ground black pepper
1 TSP salt
6 TBSP olive oil
1 garlic clove
1 ½ TBSP fresh lime juice
1-2 TSP finely chopped fresh hot pepper (dried red pepper flakes work well too)
1 TSP dried cilantro
 
Directions:

  1. Preheat oven to 450 degrees.

  2. Halve squash lengthwise and cut off stem top. Scoop out seeds and cut into ½ in wide crescents. Toss squash with 2 TBSP olive oil, and salt and pepper.

  3. Arrange cut sides down on baking sheet and roast for 25-35 minutes until the undersides are golden brown.

  4. While the squash roasts, mince garlic and mash into a paste with a pinch of salt. Transfer paste to a small bowl and whisk in lime juice, hot pepper, cilantro and remaining 4 TBSP olive oil until combine.

  5. Transfer squash crescents to serving plate and drizzle with vinaigrette.

Winter Squash, Hot peppersBethanee WrightComment