ROASTED ACORN SQUASH WITH CHILE VINAIGRETTE

 

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Ingredients

  • 2 (1 1/2 - to 1 3/4-lb) acorn squash
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 6 tablespoons olive oil
  • 1 garlic clove
  • 1 1/2 tablespoons fresh lime juice, or to taste
  • 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 oven to 450°F. Halve squash lengthwise, then cut off and discard stem ends. Scoop out seeds and cut squash lengthwise into 3/4-inch-wide wedges. Toss squash with black pepper, 3/4 teaspoon salt, and 2 tablespoons oil in a bowl, then arrange, cut sides down, in 2 large shallow baking pans. Roast squash, switching position of pans halfway through roasting, until squash is tender and undersides of wedges are golden brown, 25 to 35 minutes.
  • While squash roasts, mince garlic and mash to a paste with remaining 1/4 teaspoon salt. Transfer paste to a small bowl and whisk in lime juice, chile (to taste), cilantro, and remaining 1/4 cup oil until combined. Transfer squash, browned sides up, to a platter and drizzle with vinaigrette.

Notes

Categories: Oven  Side Dish  Vegetable 
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