ACORN SQUASH ROASTED WITH CHILE VINAIGRETTE

SERVES 4 ACTIVE TiME:15 MIN START TO FINISH: 45 MIN
ACORN SQUASH ROASTED WITH CHILE VINAIGRETTE
ACORN SQUASH ROASTED WITH CHILE VINAIGRETTE

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    (1-1/2 to 1-3/4 lb) acorn squash

  • 1/2

    teaspoon black pepper

  • 1

    teaspoon salt

  • 6

    tb tablespoons olive oil

  • 1

    garlic clove

  • 1-1/2

    tablespoons fresj lime juice

  • 1 to 2

    teaspoons finely chopped fresh hot red chile,including seeds

  • 2

    tablespoons chopped fresh cilantro

Directions

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

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