Roasted Acorn Squash With Chile Vinaigrette – a delicious recipe with acorn, pepper, salt, olive oil, garlic, T. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
1. Put racks in upper and lower thirds of oven and preheat to 450. (This is too hot for my oven-- 400- 425 is better.)
2
2. Halve the squash lengthwise, cut off and discard stems. Scoop out, cut lengthwise into 3/4 inch-wide wedges. Toss with pepper, 3/4 tsp salt, 2 T oil in bowl and then arrange cut sides down in 2 large shallow baking pans. Roast squash, switching positions of pans halfway through, until tender and undersides of wedges are golden brown, 25-35 minutes.
3
3. While squash roasts, mince garlic and mash into paste with remaining 1/4 tsp salt. Transfer paste to a small bowl and whisk in lime juice, chile (to taste), cilantro and remaining 1/4 cup oil.
4
4. Transfer squash to platter, drizzle with vinaigrette.
1429
kcal
Calories
151
g
Fat
24
g
Carbs
4
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 9 ingredients. The key ingredients include: Serves 4, 2 acorn squash, 1/2 tsp pepper, 1 tsp salt, and more.
Yes, Roasted Acorn Squash With Chile Vinaigrette falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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