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Nutrition Facts
Serving Size 1 (475g) Recipe makes 2 servings The following items or measurements are not included below: sea salt citrus juice
Calories 533
Calories from Fat 368		(69%)
Amount Per Serving		%DV
	Total Fat 41.0g	63%
	Saturated Fat 5.7g	28%
	Monounsaturated Fat 29.6g
	Polyunsaturated Fat 4.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 1177mg		49%
Potassium 1516mg		43%
Total Carbohydrate 45.7g		15%
	Dietary Fiber 6.7g	26%
	Sugars 0.1g
Protein 3.6g		7%
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Acorn Squash With Citrus and Chile

Recipe #398494 | 25 min | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: SassiFras
Nov 9, 2009

I really enjoy acorn squash and can't wait until the fall crop is ready each year. Zaar has a ton of recipes with acorn squash stuffed with just about everything, but after an extensive search I couldn't find one similar to this one. I was surfing the 'net and found this recipe at the Care2 website @ http://www.care2.com/greenliving/acorn-squash-with-citrus-and-chile.html Care2 says this about recipe: Something magic happens when you roast an autumn squash—it transforms from a hard, grainy, starchy thing to a mellow, creamy, sweet miracle. Matching autumn squash with flavors like cinnamon and brown sugar is a natural; but we found a recipe that adds tart and spicy to the sweet taste of acorn squash, that is fresh and surprising but still warm and comforting. Why not switch things up a bit with this roasted acorn squash with chili and citrus!

SERVES 2 -4 (change servings and units)

Ingredients

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

Directions

1
1. Preheat oven to 450°F Halve squash lengthwise and remove stem ends. Scoop out seeds and cut squash lengthwise into 3/4-inch-wide wedges.
2
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
3. Roast squash until squash is tender and cut sides of wedges are golden brown, 25 to 35 minutes.
4
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
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.