It’s November 25th 2013 and 1 year since I started this blog! My first post was a fall-themed pumpkin cheesecake recipe, and this year I am continuing with the theme with this recipe for roasted acorn squash with a lime-cilantro vinaigrette inspired by one of my favorite bloggers at Smitten Kitchen.
Roasting squash is often my favorite method of preparing this fall staple vegetable. It brings out the sweetness of the squash and the roasting process creates these caramelized edges that are oh so delicious! In this recipe, the addition of the vinaigrette adds a tangy flavor dimension that perfectly complements the warm and sweet taste of the squash, and the red chili powder in the vinaigrette gives it a little kick!
Try this recipe for Thanksgiving this year, or for no reason at all other than to enjoy the deliciousness of acorn squash!
Happy Thanksgiving, all!
Roasted Acorn Squash with Lime-Cilantro Vinaigrette
2 acorn squash
1/2 teaspoon black pepper
1 teaspoon salt
6 tablespoons olive oil
1 garlic clove
1 1/2 tablespoons fresh lime juice (or to taste)
red chili powder – to taste
2 tablespoons chopped fresh cilantro (or more!)
1. Preheat the oven to 450°F.
2. Halve squash lengthwise, discarding the stem ends. Scoop out seeds and cut squash lengthwise into 3/4-inch-wide wedges.
3. Toss squash pieces with black pepper, 3/4 teaspoon salt, and 2 tablespoons oil in a bowl, then arrange squash pieces into 1 or 2 large shallow baking pans, depending on how many pieces you have.
4. Roast squash, until it is tender and the pieces are golden brown, 25 to 35 minutes.
5. In the meantime, prepare the vinagrette. Mince garlic and mash to a paste with remaining 1/4 teaspoon salt. Transfer paste to a small bowl and whisk in lime juice, red chili powder (to taste), cilantro, and remaining 1/4 cup oil until combined.
6. When the squash is done roasting, transfer it to a serving platter or bowl, and drizzle the vinaigrette on top.