Roasted acorn squash with chile vinaigrette
This roasted acorn squash dish pairs the natural sweetness of the squash with a spicy chile vinaigrette made from coriander, chili peppers, and lime juice. It’s a versatile recipe that works well as a side dish or a light main course.
Cook time 45 min
Prep time 15 min
Ingredients:
2 squash2 tbsp coriander leaves
1/2 red hot chili peppers
1 garlic clove
1 tsp salt
1.50 tbsp lime juice
6 tbsp olive oil
1/2 tsp black pepper
Roasted acorn squash with chile vinaigrette is a delightful and flavorful dish that combines the natural sweetness of acorn squash with a spicy and tangy vinaigrette. This recipe is perfect for those who enjoy a mix of savory and spicy flavors, making it an excellent side dish or even a main course. The combination of coriander, chili peppers, garlic, and lime juice in the vinaigrette adds a refreshing kick to the tender roasted squash.
Instructions:
- Cut and Clean: Slice each acorn squash in half and scoop out the seeds. Then, cut each half into 1-inch thick wedges.
- Season: Place the wedges on a baking sheet. Drizzle with a bit of olive oil and sprinkle with salt and black pepper.
- Place the baking sheet in the preheated oven and roast for approximately 25-30 minutes, flipping the wedges halfway through, until they are tender and golden brown around the edges.
- Chop Ingredients: Finely chop the coriander leaves and the red hot chili pepper (remove seeds if you prefer less heat). Mince the garlic clove.
- Mix Vinaigrette: In a small bowl, whisk together the chopped coriander, chili pepper, minced garlic, lime juice, remaining olive oil, and the rest of the salt and black pepper until well combined.
- Once the acorn squash is roasted, remove it from the oven and let it cool slightly.
- Arrange the roasted squash wedges on a serving platter.
- Drizzle the chile vinaigrette generously over the top.
- Garnish with some extra coriander leaves if desired.
- Serve warm or at room temperature as a delicious side dish or light main course.
Roasted acorn squash with chile vinaigrette is a flavorful and healthy recipe that is both easy to prepare and delicious to eat. The combination of sweet, spicy, and tangy elements makes this dish a standout addition to any meal. Whether you serve it as a side dish or a main course, this roasted acorn squash with chile vinaigrette is sure to impress your family and guests with its unique and vibrant flavors.
Roasted acorn squash with chile vinaigrette FAQ:
Roast the squash at 425°F (220°C) for about 25-30 minutes. Flip the wedges halfway through for even cooking until they are tender and golden brown.
The acorn squash is done when it is tender and can be easily pierced with a fork, and has a lightly golden brown color around the edges.
Yes, you can substitute lime juice with lemon juice for a different flavor. If you prefer less heat, omit the chili pepper or use a milder variety.
Store leftover roasted acorn squash in an airtight container in the refrigerator for up to 3-5 days. Reheat in the oven or microwave before serving.
Use a baking sheet or a large oven-safe dish to roast the squash. Ensure there is enough space between the wedges to promote even roasting.
Tips:
- Choose firm and unblemished acorn squash for the best results.
- When cutting the squash, be cautious as the outer skin can be tough.
- For a smoother vinaigrette, you can use a blender to mix the ingredients.
- If you prefer a milder heat, remove the seeds and membranes from the chili pepper.
- Roast the squash cut-side down to ensure even cooking and caramelization.
- Garnish with extra coriander leaves for a fresh touch and added aroma.
Nutrition per serving
4 ServingsCalories 81kcal
Protein 2.13g
Carbohydrates 20g
Fiber 6g
Sugar 8g
Fat 22g
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