Sweet and Spicy Acorn Squash

Acorn Squash Recipes — Sweet & Spicy Acorn Squash

Cooking acorn squash is easy and this acorn squash recipe makes a great side dish or a pretty addition to a buffet or appetizer tray. The skin is so tender when cooked, it can be eaten or just eat the flesh and discard the skin.

Serves: 4 side dish servings, or 6-8 appetizers

Ingredients:

1 medium acorn squash, washed, de-seeded and sliced

¼ tsp. black pepper

¼ tsp. salt

1 Tbsp. extra-virgin olive oil

Vinaigrette:

2 T. olive oil

1 Tbsp. lime juice

1 tsp. crushed red pepper flakes

1 Tbsp. fresh chopped cilantro

1 clove of garlic, minced

Directions:

Slice squash lengthwise into ¾ inch pieces (link to cutting Acorn Squash). Toss with black pepper, ¼ teaspoon of the salt and 1 Tablespoon of the olive oil. Place on a shallow baking dish and bake at 450 for 20-30 minutes.

While squash is baking, make vinaigrette (instructions below). Remove squash when underside is slightly brown and arrange on serving platter. Drizzle with vinaigrette and serve.

Vinaigrette Instructions:

Mash minced garlic into a paste, then combine with remaining ¼ teaspoon of salt. Whisk in lime juice, crushed red pepper, cilantro and remaining 2 Tablespoons of olive oil.