Roasted Acorn Squash with Chile Vinaigrette

Roasted Acorn Squash with Chile Vinaigrette
Photo by Romulo Yanes


  • 1 teaspoon salt
  • 1 garlic clove
  • 2 1 1/2 - to 1 3/4-lb acorn squash
  • 6 tablespoons olive oil
  • ½ teaspoon black pepper
  • 2 tablespoons fresh cilantro
  • 1 ½ tablespoons fresh lime juice
  • + 1 more ingredients
    • 2 teaspoons fresh hot red chile

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 arra...

View full recipe at Epicurious


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