Acorn Squash With Citrus and Chile – a delicious recipe with acorn squash, black pepper, salt, olive oil, garlic, citrus juice. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
1.
2
Preheat oven to 450F Halve squash lengthwise and remove stem ends.
3
Scoop out seeds and cut squash lengthwise into 3/4-inch-wide wedges.
4
2.
5
Toss squash with black pepper, 3/4 teaspoon salt, and 2 tablespoons oil in a bowl, then arrange, cut sides down, in 2 baking pans.
6
3.
7
Roast squash until squash is tender and cut sides of wedges are golden brown, 25 to 35 minutes.
8
4.
9
While squash is cooking, mash garlic with remaining 1/4 teaspoon salt and whisk in citrus juice, chile, cilantro, and remaining 1/4 cup oil until combined.
10
5.
11
When squash is done, place it on a platter cut sides up and drizzle with chile citrus sauce.
12
Sprinkle with extra cilantro and serve.
690
kcal
Calories
23
g
Fat
108
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 medium acorn squash, ½ teaspoon black pepper, 1 teaspoon sea salt, 6 tablespoons olive oil, and more.
Yes, Acorn Squash With Citrus and Chile falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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