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Roasted acorn squash with chilli vinaigrette Ingredients
2 acorn squash
1/2 tsp black pepper
1 tsp salt
6 tbsp olive oil
1 garlic clove
1 1/2 tbsp fresh lime juice, or to taste
1 to 2 tbsp finely chopped fresh hot red chilli, including seeds
2 tbsp chopped fresh cilantro Method
- Preheat the oven to 230 degrees C, gas mark 8, making sure you have enough space for two baking trays. Halve squash lengthwise, then cut off and discard stem ends. Scoop out seeds and cut squash lengthwise into 3/4-inch-wide wedges.
- Toss squash with black pepper, 3/4 teaspoon salt, and 2 tablespoons oil in a bowl, then arrange, cut sides down, in baking trays. Roast squash, switching position of trays halfway through roasting, until squash is tender and undersides of wedges are golden brown. This will take about 30 minutes.
- While squash roasts, crush the garlic and mash to a paste with remaining 1/4 teaspoon salt. Transfer paste to a small bowl and whisk in lime juice, chilli (to taste), cilantro, and remaining oil until combined. Transfer squash, browned sides up, to a platter and drizzle with vinaigrette.