Roasted acorn squash tossed in a chili, lime, and cilantro vinaigrette is the perfect accompaniment to a fall or holiday meal. You can use any squash apart from spaghetti and butternut. Kabocha is another one of my favourites!
- 2 acorn squash seeded and sliced into 1 inch thick slices
- 3 tbsp. of olive oil
- 3 tbsp. of tamari
- 1/2 cup of toasted raw pumpkin seeds (toasted in a skillet over medium heat until browned)
- 1/4 cup of fruit juice sweetened dried cranberries
Preheat your oven to 400 degrees F. Cut the squash in half and then scoop out the seeds with a large spoon. Cut the squash into 1 in. thick slices. On a large cookie sheet, toss the squash with the olive oil and tamari. Rearrange the squash so that it sits individually on the cookie sheet. Reserve the pumpkin seeds and cranberries to garnish.
Bake for about 30 min. flipping the squash half way through. It should browned on both sides and tender when pierced with a fork. While the squash bakes, prepare the dressing. (recipe follows)
- 1/4 of fresh squeezed lime juice
- 1/2 tsp. pink himalayan salt
- 1 clove of minced garlic
- 1/2 cup of extra virgin olive oil
- 1/4 tsp. red chili flakes
- 1/4 cup fresh, chopped cilantro
Whisk all of the ingredients together in a small bowl. Set aside.
To serve, toss the roasted squash with the vinaigrette. Serve on a platter topped with toasted pumpkin seeds and dried cranberries!