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Acorn Squash With Citrus and Chile

2 medium acorn squash
12 teaspoon black pepper
1 teaspoon sea salt
6 tablespoons olive oil
12 garlic clove, minced
1 12 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


1. Preheat oven to 450F 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.

Source: www.food.com