Roasted Acorn Squash with Chile Vinaigrette

Roasted Acorn Squash with Chile Vinaigrette
Photo by Romulo Yanes


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

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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