While maple syrup and butter are always a great match to roasted squash, this recipe is a nice departure from the “same old, same old.” Lime juice and cilantro are fresh and lively, while the chili pepper is warming (and good for your metabolism!).

Recipe by: Fresh City
Serves: 4 servings
Prep Time: Quick & Easy

Ingredients

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

1/2 teaspoon medium ground black pepper

1 teaspoon fine grey sea salt

6 tablespoons extra virgin olive oil

1 clove of garlic

1 1/2 tablespoons pure lime juice, or to taste

1-2 teaspoons finely chopped fresh hot red chili, including seeds

2 tablespoons cilantro, chopped

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

2. Halve squash lengthwise, then cut off and discard stem ends.

3. Scoop out seeds and cut squash lengthwise into 3/4-inch-wide wedges.

4. 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.

5. Roast squash, switching position of pans halfway through roasting, until squash is tender and undersides of wedges are golden brown, 25 to 35 minutes.

6. While squash roasts, mince garlic and mash to a paste with remaining 1/4 teaspoon salt.

7. Transfer paste to a small bowl and whisk in lime juice, chili (to taste), cilantro, and remaining 1/4 cup oil until combined.

8. Transfer squash, browned sides up, to a platter and drizzle with vinaigrette.