Best 2 Roasted Acorn Squash With Chile Vinaigrette Recipes
Roasted acorn squash with chile vinaigrette is a delightful dish that combines the natural sweetness of acorn squash with the vibrant flavors of a chile vinaigrette. This roasted squash recipe showcases the best of seasonal flavors and is perfect for a healthy and flavorful side dish or main course. The roasting process caramelizes the natural sugars in the squash, bringing out its rich, nutty flavor, while the chile vinaigrette adds a touch of spice and acidity that complements the sweetness of the squash. With its vibrant colors and delicious flavor combination, this roasted acorn squash with chile vinaigrette is sure to be a hit at your next gathering.
Here are our top 2 tried and tested recipes!
ROASTED ACORN SQUASH WITH CHILE VINAIGRETTE
This late-season squash is roasted to coax out its subtle sugars before being mixed with citrus juice, chile, and cilantro.
Categories Citrus Garlic Herb Pepper Vegetable Side Roast Quick & Easy Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 4 servings
Number Of Ingredients 8
Steps:
- Put oven racks in upper and lower thirds of oven and preheat oven to 450F. Halve squash lengthwise, then cut off and discard stem ends. Scoop out seeds and cut squash lengthwise into 3/4-inch-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 shallow baking pans. Roast squash, switching position of pans halfway through roasting, until squash is tender and undersides of wedges are golden brown, 25 to 35 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, chile (to taste), cilantro, and remaining 1/4 cup oil until combined. Transfer squash, browned sides up, to a platter and drizzle with vinaigrette.
ROASTED ACORN SQUASH WITH CHILE VINAIGRETTE
Make and share this Roasted Acorn Squash With Chile Vinaigrette recipe from Food.com.
Provided by Morrisseyist
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F.
- Halve squash lengthwise, then cut off and discard stem ends.
- Scoop out seeds.
- Cut squash lengthwise into wedges.
- Toss squash with salt, pepper, and 1 table spoon oil.
- Place on baking sheet lined with foil or parchment and roast until tender, 25-35 minutes.
- For the vinaigrette, mince the garlic and place in small bowl.
- Add lime juice, chile and cilantro.
- Mix in remaining olive oil.
- To serve, drizzle squash with vinaigrette.
Nutrition Facts : Calories 229.7, Fat 10.5, SaturatedFat 1.5, Sodium 592.5, Carbohydrate 36.5, Fiber 5.3, Sugar 0.2, Protein 2.9
Tips:
- Choose the right squash: Look for acorn squash that are small to medium in size, with deep green skin and no blemishes.
- Prepare the squash properly: Cut the squash in half lengthwise and scoop out the seeds. Drizzle the squash with olive oil and season with salt and pepper.
- Roast the squash at a high temperature: This will help to caramelize the natural sugars in the squash and give it a delicious roasted flavor.
- Make the chile vinaigrette ahead of time: This will allow the flavors to meld and develop. You can store the vinaigrette in the refrigerator for up to 2 weeks.
- Serve the squash warm or at room temperature: This dish is best enjoyed when it is still slightly warm. However, it can also be served at room temperature.
Conclusion:
Roasted acorn squash with chile vinaigrette is a delicious and healthy side dish that is perfect for any occasion. The squash is roasted to perfection and has a slightly sweet and nutty flavor. The chile vinaigrette adds a bit of spice and acidity that complements the squash perfectly. This dish is sure to be a hit with everyone at your table!
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