Roasted Acorn Squash with Spicy Vinaigrette Recipe

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A great tasting sidedish for Thanksgiving or any Fall day.
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  • 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
  • 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.
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Roasted Acorn Squash with Spicy Vinaigrette Recipe Reviews

roasted acorn squash with spicy vinaigrette

Average of 3.67 out of 5 stars
Rating of 3.5 out of 5.0 stars
Ratings (3)
Comments (0)
Haley User
Reviewed By
"I'm not a squash fan, but I did like this one. Loved the Jalepeno!"
jwc User
Rating of 4 out of 5.0 stars
Reviewed By
"I normally cook squash with brown sugar to sweeten it. This was a nice change to make it more savory than sweet."
Rating of 3 out of 5.0 stars
Rating By
Rating of 4 out of 5.0 stars
Reviewed By
"Nice, flavorful recipe"
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