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Roasted Acorn Squash with Chipotle Vinaigrette
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Description
A different spin on the typical sweet and buttery version.
Ingredients
- 1 whole Acorn Squash
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 3 Tablespoons Olive Oil, Divided
- 1 clove Garlic, Minced
- 2 teaspoons Chipotle Peppers With Adobo Sauce, Chopped
- 1 Tablespoon Champagne Vinegar
Preparation
Preheat oven to 450ºF.
Cut squash in half, lengthwise, and discard the stem. Scrape out the seeds and slice squash into wedges.
Toss squash wedges with salt, pepper, and 1 tablespoon olive oil. Place in a baking dish and cook for 30 to 35 minutes.
While squash is in the oven, whisk together the remaining 2 tablespoons olive oil, minced garlic, chipotles in adobo, and vinegar.
Drizzle chipotle vinaigrette over cooked squash and serve.
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