Acorn Squash with Chile-Lime Vinaigrette

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Here is another Smitten Kitchen recipe (Deb Perlman was on a roll recently!) that would be a star on your Thanksgiving table, as well as a delicious side dish to look forward to throughout the winter months. Acorn Squash with Chile-Lime Vinaigrette is quick and easy. You can make the vinaigrette in advance or while the squash is roasting. The bright flavor of the lime juice and subtle heat from the red pepper are perfect foils to the caramelized sweetness of the squash. And if you’ve never eaten the peel of a squash before you’re in for a treat. The textural contrast is nice and not having to peel an awkwardly ridged acorn squash is even nicer. Enjoy!

Acorn Squash with Chile-Lime Vinaigrette
Print Recipe

Acorn Squash with Chile-Lime Vinaigrette

Servings: 4

Ingredients

  • 2 (1 1/2 – to 1 3/4-lb) acorn squash
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 6 Tbls olive oil Divided
  • 1 clove garlic
  • 1 1/2 Tbls fresh lime juice
  • 1-2 tsp finely chopped fresh hot red chile including seeds
  • 2 Tbls chopped fresh cilantro

Instructions

  • Put oven racks in upper and lower thirds of oven and preheat oven to 450°F.
  • 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.
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