Roasted Acorn Squash with Chili Vinaigrette

This Roasted Acorn Squash with Chili Vinaigrette will be a treat you won’t soon forget.

Acorn Squash is one of those shopping items that I like to have on hand for when I have run out of ideas for an easy but substantial side dish. They last a while in kitchen before you have to get to them, so I usually have one around.

Now if I can just remember to get fresh cilantro and a jalepeno I’m in business!

My wife Lisa turned me on to this amazing Acorn Squash recipe from Gourmet a while ago – we have made a few tweaks and have been making this for years and it never gets old. This is lick-the-plate-good so be sure to sop up all that vinaigrette.

Acorn squash are a little higher in carbs than most of my “go-to” keto veggies so I tend to only make this about once a month and on a day when the rest of the meal or even my day was on the lower-carb side.

This is also a great simple recipe to impress guests at your next dinner party. If you are not a winter squash person, this one might convert you. Enjoy!   

Roasted Acorn Squash With Chile Vinaigrette

2018-01-23 07:56:40

Serves 4

Print

Prep Time

15 min

Cook Time

35 min

Total Time

50 min

Prep Time

15 min

Cook Time

35 min

Total Time

50 min

553 calories

48 g

0 g

42 g

4 g

6 g

496 g

1196 g

0 g

0 g

35 g

Nutrition Facts

Serving Size

496g

Servings

4

Amount Per Serving

Calories 553

Calories from Fat 372

% Daily Value *

Total Fat 42g

65%

Saturated Fat 6g

29%

Trans Fat 0g

Polyunsaturated Fat 5g

Monounsaturated Fat 30g

Cholesterol 0mg

0%

Sodium 1196mg

50%

Total Carbohydrates 48g

16%

Dietary Fiber 7g

28%

Sugars 0g

Protein 4g

Vitamin A

34%

Vitamin C

88%

Calcium

16%

Iron

20%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Ingredients

1. 1 medium acorn squash
2. 1/4 teaspoon black pepper
3. 1/2 teaspoon salt
4. 3 tablespoons olive oil
5. 1 small garlic clove
6. 3/4 tablespoons fresh lime juice, or to taste
7. 1/2 to 1 teaspoons finely chopped fresh hot red chile or jalepeno, including seeds
8. 1 1/2 tablespoons chopped fresh cilantro

Instructions

1. Put oven rack in upper third of oven and preheat oven to 450F.
2. Halve squash lengthwise, then cut off and discard stem ends.
3. Scoop out seeds and cut squash lengthwise into 3/4-inch-wide wedges. (8 slices)
4. Toss squash with fresh ground black pepper, 1/4 tsp. salt, and 2 tablespoons oil in a bowl, then arrange, cut sides down, in a large shallow baking pan.
5. Roast squash, until squash is tender and undersides of wedges are golden brown, 25 to 35 minutes.
6. While squash roasts, mince garlic and mash to a paste with 1/4 teaspoon salt.
7. Transfer paste to a small bowl and whisk in lime juice, chile (to taste), cilantro, and remaining 1 tbsp. of olive oil until combined.
8. Transfer squash, browned sides up, to a platter and drizzle with vinaigrette.

By Lisa Levy

Adapted from Gourmet

beta

calories

553

fat

42g

protein

4g

carbs

48g

more

Adapted from Gourmet

EverydayKetoGourmet http://www.everydayketogourmet.com/wp/

Wordpress Recipe Plugin by Recipe Card

Comments