Roasted Acorn Squash with Chile Vinaigrette

Roasted Acorn Squash with Chile Vinaigrette
Photo by Romulo Yanes


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

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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