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!
- 1 medium acorn squash
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 3 tablespoons olive oil
- 1 small garlic clove
- 3/4 tablespoons fresh lime juice, or to taste
- 1/2 to 1 teaspoons finely chopped fresh hot red chile or jalepeno, including seeds
- 1 1/2 tablespoons chopped fresh cilantro
- Put oven rack in upper third 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. (8 slices)
- 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.
- Roast squash, 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 remaining 1 tbsp. of olive oil until combined.
- Transfer squash, browned sides up, to a platter and drizzle with vinaigrette.