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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 268.2
  • Total Fat: 20.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 6.8 mg
  • Total Carbs: 23.3 g
  • Dietary Fiber: 3.3 g
  • Protein: 1.8 g

View full nutritional breakdown of Roasted Acorn Squash with Chile Vinaigrette calories by ingredient
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Roasted Acorn Squash with Chile Vinaigrette

Submitted by: CYMBIDIUM


Number of Servings: 4

Ingredients

    2 (1 1/2 - to 1 3/4-lb) 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
    1 to 2 teaspoons finely chopped fresh hot red chile, including seeds
    2 tablespoons chopped fresh cilantro
    Preparation

Directions

2 (1 1/2 - to 1 3/4-lb) 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
1 to 2 teaspoons finely chopped fresh hot red chile, including seeds
2 tablespoons chopped fresh cilantro
Preparation

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.


Number of Servings: 4

Recipe submitted by SparkPeople user CYMBIDIUM.






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Member Ratings For This Recipe

  • Use half as much olive oil for SIGNIFICANT calorie savings and no sacrifice of taste. This is so delicious! - 1/3/14

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