Acorn Squash With Citrus and Chile
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
2-4
ingredients
- 2 medium acorn squash
- 1⁄2 teaspoon black pepper
- 1 teaspoon sea salt
- 6 tablespoons olive oil
- 1⁄2 garlic clove, minced
- 1 1⁄2 tablespoons citrus juice, fresh (lime, lemon, orange or any combination of the three)
- 1 -2 teaspoon red chili pepper, hot, finely chopped, fresh or jalapeno (with seeds for extra heat)
- 2 tablespoons fresh cilantro, chopped plus extra for garnish
directions
- 1. Preheat oven to 450°F Halve squash lengthwise and remove stem ends. Scoop out seeds and cut squash lengthwise into 3/4-inch-wide wedges.
- 2. Toss squash with black pepper, 3/4 teaspoon salt, and 2 tablespoons oil in a bowl, then arrange, cut sides down, in 2 baking pans.
- 3. Roast squash until squash is tender and cut sides of wedges are golden brown, 25 to 35 minutes.
- 4. While squash is cooking, mash garlic with remaining 1/4 teaspoon salt and whisk in citrus juice, chile, cilantro, and remaining 1/4 cup oil until combined.
- 5. When squash is done, place it on a platter cut sides up and drizzle with chile citrus sauce. Sprinkle with extra cilantro and serve.
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RECIPE SUBMITTED BY
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