Roasted Acorn Squash with Chilli Vinaigrette

Ingredients for Roasted Acorn Squash with Chilli Vinaigrette

• 2 (1 1/2 - to 1 3/4-lb) acorn squash

• 1/2 teaspoons 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 chilli, including seeds

• 2 tablespoons chopped fresh coriander

How to make Roasted Acorn Squash with Chilli Vinaigrette

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 teaspoons 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 teaspoons salt. Transfer paste to a small bowl and whisk in lime juice, chilli (to taste), coriander, and remaining 60ml oil until combined. Transfer squash, browned sides up, to a platter and drizzle with vinaigrette.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.