This is a great autumn side dish (or anytime side dish really!). The richness of the squash is nicely balanced with the lime and cilantro vinaigrette.
It makes a good amount of squash so if you're only cooking for a couple people, you could either cut the recipe in half, or re-use the leftovers. I used my leftovers in risotto with arugula and it was tasty!!!! This recipe is slightly adapted from the Smitten Kitchen blog.
what you'll need:
2 acorn squash, 1-1/2 to 1-3/4 lb each
1/2 tsp freshly ground black pepper
1 tsp kosher salt
6 Tbsp olive oil
1 garlic clove, finely minced then mashed to a paste
1-1/2 Tbsp freshly squeezed lime juice
1 to 2 teaspoons finely chopped fresh jalapeño (without seeds if you're a baby like me)
2 Tbsp chopped fresh cilantro
Put the oven racks in the upper and lower thirds of the oven and preheat to 450 F.
Cut the squash in half lengthwise then cut off and discard the stem ends. Scoop out the seeds with a spoon and cut lengthwise into 3/4 inch wide wedges.
In a large bowl, toss squash wedges with black pepper, 3/4 tsp salt and 2 Tbsp olive oil.
Arrange the seasoned wedges, cut side down in 2 large shallow baking sheets. Roast squash for 25-35 minutes, switching positions of pans halfway through roasting. The wedges should be golden brown.
While the squash is roasting, whisk together the garlic paste, lime juice, cilantro, 4 Tbsp of olive oil and jalapeño to taste.
Transfer squash to a platter with the browned sides up and drizzle with vinaigrette.
One year ago: Chex Mix