Nutritional Wisdom with Carly Pollack

Roasted Acorn Squash with Chile Vinaigrette

Roasted Acorn Squash with Chile Vinaigrette Roasted Acorn Squash with Chile Vinaigrette

1 medium acorn squash
1/4 tsp black pepper
1/2 tsp sea salt
2 tbsp grapeseed oil
1 clove garlic
3/4 tbsp lime juice
1 tsp red chile, chopped
2 tbsp cilantro, chopped
1 tbsp grapeseed oil

Put oven racks in upper and lower thirds of oven and preheat oven to 450 degrees. 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, 1/2 teaspoon salt, and 2 tablespoons oil in a bowl, then arrange, cut sides down, in 2 large shallow baking pans. Roast squash, switching position of pans halfway through roasting, until squash is tender and undersides of wedges are golden brown, 25 to 35 minutes. While squash roasts, mince garlic and mash to a paste with 1/4 teaspoon salt. Transfer paste to a small bowl and whisk in lime juice, chile (to taste), cilantro, and 1 tablespoon oil until combined. Transfer squash, browned sides up, to a platter and drizzle with vinaigrette.

2-3 Servings

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