Easy Roasted Squash Recipe
One of the wonderful things about winter squash is their amazing interchangeability. Butternut, acorn, delicata, pumpkin, all are similarly flavored and deliciously nutritious, but also equally as versatile.
Have you ever bought canned pumpkin pie filling? You were probably eating butternut squash! A creamier consistency and sweeter flavor has made this squash the go to for pie filling by many manufacturers.
So don’t worry about what kind of squash you have (with the exception of the spaghetti squash, which is delicious in its own way) grab whatever squash you have handy and try this simple roasting technique and top with this delicious vinaigrette adapted from SmittenKitchen.com.
- 2 (1 1/2 – to 1 3/4-lb) squash, acorn, butternut or delicata
- 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 tsp finely chopped fresh hot red chile, including seeds
- 2 Tbsp chopped fresh cilantro
- Preheat oven to 450°F. Cut top and bottom of squash off, then halve squash lengthwise. Scoop out the seeds and cut squash into 3/4-inch-wide wedges. Don't bother taking off the skin as it will come off much easier after it has been cooked.
- Toss squash with black pepper, 3/4 teaspoon salt, and 2 tablespoons oil in a bowl, then lay, cut sides down, in 2 large shallow baking pans. Roast squash on middle and lower rack, switching position of pans halfway through roasting, until squash is tender and undersides of wedges are golden brown, 25 to 35 minutes.
- While squash roasts, mince garlic and mash to a paste with remaining 1/4 teaspoon salt. Transfer paste to a small bowl and whisk in lime juice, chile (to taste), cilantro, and remaining 1/4 cup oil until combined. Transfer squash, browned sides up, to a platter and drizzle with vinaigrette.