Acorn Squash with Chili-Lime Vinaigrette
This is one of the easiest, most delicious ways I've found to eat squash. No awkward peeling! No squashing! Delicious, delicious garlic!
This is also the first in a series of recipes tagged "7 or Less" - which will include at most, you guessed it, seven (7) ingredients. My cousin, who has recently graduated from college and is working out of town about 4 days a week, pointed out that the recipes sound great but they all involve too many ingredients. Truth is, I could be pretty happy with some combination of garlic, citrus, salt/pepper, sugar, cheese and [insert protein here] for most meals - how did my recipes get so complicated? I thought concentrating on maximum flavor from minimal ingredients would probably be a good exercise and might help me get dinner on the table a little faster most nights.
Disclaimer - salt and pepper can count as one ingredient, right? Oh, and sometimes I may or may not count oil as an ingredient. This experiment is really going off the rails fast....
Acorn Squash with Chili-Lime Vinaigrette
adapted from smittenkitchen.com
1 acorn squash (I'm sure another squash variety would work, just haven't tried it)
1/4 tsp. black pepper
1/2 tsp. salt
2 to 3 tbsps. olive oil
1 small garlic clove
1 tbsp. lime juice (or about 1/4 lime squeezed)
1/8 tsp. chili powder
1 tbsp. chopped cilantro (optional)
- Preheat oven to 450 degrees. Line shallow baking pan with foil.
- Halve squash lengthwise and scoop out seeds. Slice squash horizontally in 1/2" - 3/4" pieces.
- Toss squash with black pepper, 1/4 tsp. salt, and 1 tbsp. olive oil in a bowl. Arrange on the baking pan. Hold on to the bowl (don't rinse).
- Bake 25 min (I usually check after 20, sometimes that's enough).
- While squash roasts, mince or press garlic and combine in your original bowl with remaining 1/4 tsp. salt, lime juice, chili powder, and cilantro (if using). Add 1 tbsp. olive oil, adding more to taste.
- Remove squash from oven and toss in bowl with vinaigrette. Serve warm.
This is also the first in a series of recipes tagged "7 or Less" - which will include at most, you guessed it, seven (7) ingredients. My cousin, who has recently graduated from college and is working out of town about 4 days a week, pointed out that the recipes sound great but they all involve too many ingredients. Truth is, I could be pretty happy with some combination of garlic, citrus, salt/pepper, sugar, cheese and [insert protein here] for most meals - how did my recipes get so complicated? I thought concentrating on maximum flavor from minimal ingredients would probably be a good exercise and might help me get dinner on the table a little faster most nights.
Disclaimer - salt and pepper can count as one ingredient, right? Oh, and sometimes I may or may not count oil as an ingredient. This experiment is really going off the rails fast....
Acorn Squash with Chili-Lime Vinaigrette
adapted from smittenkitchen.com
1 acorn squash (I'm sure another squash variety would work, just haven't tried it)
1/4 tsp. black pepper
1/2 tsp. salt
2 to 3 tbsps. olive oil
1 small garlic clove
1 tbsp. lime juice (or about 1/4 lime squeezed)
1/8 tsp. chili powder
1 tbsp. chopped cilantro (optional)
- Preheat oven to 450 degrees. Line shallow baking pan with foil.
- Halve squash lengthwise and scoop out seeds. Slice squash horizontally in 1/2" - 3/4" pieces.
- Toss squash with black pepper, 1/4 tsp. salt, and 1 tbsp. olive oil in a bowl. Arrange on the baking pan. Hold on to the bowl (don't rinse).
- Bake 25 min (I usually check after 20, sometimes that's enough).
- While squash roasts, mince or press garlic and combine in your original bowl with remaining 1/4 tsp. salt, lime juice, chili powder, and cilantro (if using). Add 1 tbsp. olive oil, adding more to taste.
- Remove squash from oven and toss in bowl with vinaigrette. Serve warm.
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