Roasted Acorn Squash with Chile Vinaigrette
Roasted Acorn Squash with Chile Vinaigrette is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Put oven racks in upper and lower thirds of oven and preheat oven to 450F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPut oven racks in upper and lower thirds of oven and preheat oven to 450F.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.