Roasted acorn squash with chile vinaigrette

Savor the flavors of fall with our mouthwatering Roasted Acorn Squash with Chile Vinaigrette. This easy-to-follow recipe combines tender roasted squash, zesty lime juice, and a spicy kick from red hot chili peppers. Enhanced with fresh coriander, garlic, and a drizzle of olive oil, this dish is perfectly seasoned with salt and black pepper for a deliciously balanced taste. Ideal as a side dish or a light vegetarian main, it's sure to delight your taste buds and brighten up your table.

  • 02 Feb 2025
  • Cook time 45 min
  • Prep time 15 min
  • 4 Servings
  • 8 Ingredients

Roasted acorn squash with chile vinaigrette

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.

Ingredients:

2 squash
860g
2 tbsp coriander leaves
2g
1/2 red hot chili peppers
22g
1 garlic clove
3g
1 tsp salt
6g
1.50 tbsp lime juice
22g
6 tbsp olive oil
80g
1/2 tsp black pepper
1.05g

Instructions:

1. Preheat the Oven: Set your oven to 425°F (220°C) to preheat.
2. Prepare the Squash:
- 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.
3. Roast the Squash:
- 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.
4. Make the Chile Vinaigrette:
- 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.
5. Assemble the Dish:
- 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.
6. Serve:
- Garnish with some extra coriander leaves if desired.
- Serve warm or at room temperature as a delicious side dish or light main course.

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.

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.

Nutrition Facts
Serving Size250 grams
Energy
Calories 81kcal4%
Protein
Protein 2.13g1%
Carbohydrates
Carbohydrates 20g6%
Fiber 6g16%
Sugar 8g8%
Fat
Fat 22g25%
Saturated 3.00g10%
Cholesterol 0.00mg-
Vitamins
Vitamin A 570ug63%
Choline 24mg4%
Vitamin B1 0.04mg4%
Vitamin B2 0.15mg12%
Vitamin B3 1.16mg7%
Vitamin B6 0.39mg23%
Vitamin B9 45ug11%
Vitamin B12 0.00ug0%
Vitamin C 30mg34%
Vitamin E 0.33mg2%
Vitamin K 12ug10%
Minerals
Calcium, Ca 55mg4%
Copper, Cu 0.19mg21%
Iron, Fe 1.06mg10%
Magnesium, Mg 30mg7%
Phosphorus, P 45mg4%
Potassium, K 550mg16%
Selenium, Se 0.99ug2%
Sodium, Na 580mg39%
Zinc, Zn 0.51mg5%
Water
Water 200g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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