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Roasted Acorn Squash with Spicy Vinaigrette Recipe

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A great tasting sidedish for Thanksgiving or any Fall day.
Directions
  • Put oven racks in the upper and lower thirds of oven and preheat to 350°.
  • Halve squash lengthwise and scoop out the seeds.
  • Cut the squash lengthwise into 3/4 inch wide wedges.
  • In a small bowl, combine the pepper, 3/4 teaspoon of salt and 2 tablespoons of olive oil.
  • Toss in squash to coat.
  • Set squash cut side down in two large shallow baking pans.
  • Roast squash until tender.
  • You will need to switch the pan positions half way through baking (25-35 minutes).
  • Mince garlic and mash it into a paste.
  • Place it in a small bowl and whisk in the lime juice, pepper, cilantro and remaining oil.
  • Transfer squash to a platter and drizzle with vinaigrette.
  • Serve warm.
Servings: 4
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Ingredients
- 2 acorn squash
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 6 tablespoons olive oil
- 1 clove garlic
- 1 1/2 tablespoons fresh lime juice
- 1 1/2 tablespoons jalepeño pepper- finely chopped
- 2 tablespoons cilantro - chopped

Roasted Acorn Squash with Spicy Vinaigrette recipe - Ratings & Reviews

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Submitted by: Haley
Date: 2007/11/07
not rated
"I'm not a squash fan, but I did like this one. Loved the Jalepeno!"
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Submitted by: jwc
Date: 2007/11/07
"I normally cook squash with brown sugar to sweeten it. This was a nice change to make it more savory than sweet."
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