Roasted Acorn Squash With Chile Vinaigrette Recipes

Steps:

• Put 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.

Steps:

• Preheat oven to 450 degrees F.
• Halve squash lengthwise, then cut off and discard stem ends.
• Scoop out seeds.
• Cut squash lengthwise into wedges.
• Toss squash with salt, pepper, and 1 table spoon oil.
• Place on baking sheet lined with foil or parchment and roast until tender, 25-35 minutes.
• For the vinaigrette, mince the garlic and place in small bowl.
• Add lime juice, chile and cilantro.
• Mix in remaining olive oil.
• To serve, drizzle squash with vinaigrette.