Roasted Acorn Squash With Chile Vinaigrette |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Gourmet Magazine - October 2006 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 |
Directions:
1. Preheat oven to 450 degrees F.
2. Halve squash lengthwise, then cut off and discard stem ends.
3. Scoop out seeds.
4. Cut squash lengthwise into wedges.
5. Toss squash with salt, pepper, and 1 table spoon oil.
6. Place on baking sheet lined with foil or parchment and roast until tender, 25-35 minutes.
7. For the vinaigrette, mince the garlic and place in small bowl.
8. Add lime juice, chile and cilantro.
9. Mix in remaining olive oil.
10. To serve, drizzle squash with vinaigrette.
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