Roasted Squash with Chile-Lime Vinaigrette

  • 1 squash (approximatelly 1 1/2 to 1/34 lb). Acorn, butternut or delicata would work.
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 6 tablespoons olive oil
  • 1 garlic clove
  • 1 1/2 tablespoon freshly squeezed lime juice (or to taste)
  • Cayenne pepper
  • 2 tablespoons chopped fresh cilantro

Preheat oven to 450°F. Halve squash lenghwise, cut and discard stem ends and scoop out seeds. Then, cut squash into 3/4-inch wedges.

Toss squash wedges with black papper, 3/4 teaspoon salt and 2 tablespoons olive oil. Arrange them, cut side down, in a large shallow baking pan. Roast squash for approximatelly 25-35 minutes, or until it’s tender and undersides or wedges are golden brown.

For the dressing, mince garlic and mash it to a paste with remaining 1/4 teaspoon salt. Whisk in lime juice, cayenne pepper (to taste), cilantro and remaining olive oil until combined.

Transfer squash to a platter, with brown sides up, and drizzle with the vinaigrette.

Rosted Squash With Vinagrette

Adapted from the Full Circle Farm Weekly Farms Notes,  which was already adapted from


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