Ingredients
3 lbs acorn squash
1/2 teaspoon black pepper
1 teaspoon salt
3 tablespoons olive oil
1 garlic clove
1 1/2 tablespoons lime juice
1 teaspoon dried chili pepper flakes
2 tablespoons chopped fresh cilantro
Method
Sources
📖
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Foundational understanding of the four elements of good cooking
Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
Strip kernels cleanly off the cob — salads, salsas, succotash
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Foundational understanding of the four elements of good cooking
Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
Strip kernels cleanly off the cob — salads, salsas, succotash
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Preheat oven to 450 degrees F. Halve squash lengthwise, then cut off and discard stem ends. Scoop out seeds. Cut squash lengthwise into wedges. Toss squash with salt, pepper, and 1 table spoon oil. Place on baking sheet lined with foil or parchment and roast until tender, 25-35 minutes. For the vinaigrette, mince the garlic and place in small bowl. Add lime juice, chile and cilantro. Mix in remaining olive oil. To serve, drizzle squash with vinaigrette.