Roasted Acorn Squash With Chile-Lime Vinaigrette
Weight ManagementHeart Healthy

Roasted Acorn Squash With Chile-Lime Vinaigrette

Tasty combination of unexpected flavors.

Yield: 6 servings


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 ¾-inch-wide wedges.

Toss squash with black pepper, ¾ teaspoon salt and 2 tablespoons oil in a bowl. Then, arrange, cut sides down, in two 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 ¼ 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.


  • 2 (1 ½  to 1 ¾- pound) acorn squash
  • ½ teaspoon black pepper
  • 1 teaspoon salt
  • 6 tablespoons olive oil
  • 1 garlic clove
  • 1 ½ tablespoons fresh lime juice, or to taste
  • 1 to 2 teaspoons finely chopped fresh hot red chile, including seeds
  • 2 tablespoons chopped fresh cilantro

Nutritional Data Per Serving

  • Calories: 227
  • Fat: 14 grams
  • Carbohydrates: 31 grams
  • Protein: 2 grams
  • Sodium: 396 milligrams

Recipe adapted from Smitten Kitchen and Gourmet, October 2006

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