Roasted Acorn Squash with Chile Vinaigrette
Roasted Acorn Squash with Chile Vinaigrette might be just the side dish you are searching for. This recipe covers 10% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, primal, and whole 30 recipe has 276 calories, 2g of protein, and 21g of fat per serving. This recipe serves 4. If you have garlic clove, pepper, cilantro, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.
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.