Health & Fitness
Roasted Acorn Squash With Chili Vinaigrette
You must try this recipe for roasted acorn squash. It is full of flavor bursting with garlic and lime; yes, I said lime.
Don't get the wrong idea, I love to cook and many of my recipes come from either family, a magazine or www.foodtv.com or www.allrecipes.com (not necessarily original recipes.) This one was an experiment just the other night on my husband who loves to eat as much as I love to cook.
This recipe is a winner and we can thank Gourmet magazine, October 2006. Yes, there are binders of recipes in the Mama Megna kitchen; too little time and too many to try. . .
Ingredients
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2 (1 1/2 to 1 3/4-lb) acorn squash
1/2 teaspoon black pepper
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1 teaspoon salt
6 tablespoons olive oil
2 garlic cloves, minced
1 1/2 tablespoon fresh lime juice, or to taste
1 to 2 tablespoon finely chopped fresh red or Serrano chili. If you like it hot or spicy, leave seeds in.
2 tablespoons chopped fresh cilantro
Preparation
Put oven racks in upper and lower thirds of oven and preheat to 450 degrees Halve squash lengthwise, then cut off and discard stem ends.
Scoop out seeds and cut squash lengthwise into 3/4-in-wide wedges. Toss squash with black pepper, 3/4 teaspoon salt, and 2 tablespoons oil in a bowl, then arrange, cut sides down in 2 large baking pans.
Roast squash, switch position of pans halfway through toasting, until squash is tender and undersides of wedges are golden brown. 25 to 30 minutes. While squash roasts, mince garlic and mash to a paste with remaining 1/4 teaspoon salt.
Transfer paste to a small bowl and whisk in lime juice, chili (to taste), cilantro and remaining 1/4 cup oil until combined. Transfer squash, browned sides up, to a platter and drizzle with vinaigrette.
Eat and enjoy.
