Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Acorn Squash with Chipotle Vinaigrette
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- Level: Easy
- Total: 40 min
- Active: 15 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 217
- Total Fat
- 18 g
- Saturated Fat
- 3 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 333 mg
Spiced, roasted squash wedges on their own are a visually dynamic and delicious fall or winter side dish. For this version, squash is roasted with cumin and chili powder, then drizzled with a chipotle dressing punched up with lime juice and agave. Toasted, salted pepitas add a pop of color and crunch.
- Level: Easy
- Total: 40 min
- Active: 15 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 217
- Total Fat
- 18 g
- Saturated Fat
- 3 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 333 mg
Ingredients
For the Squash:
For the Vinaigrette:
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Directions
- Make the squash: Preheat the oven to 425 degrees F. Combine the squash, olive oil, chili powder, cumin, 1 teaspoon kosher salt and 1/2 teaspoon pepper in a large bowl and toss until well coated. Transfer to a rimmed baking sheet in an even layer and drizzle with any remaining oil and spices from the bowl. Roast until browned and tender, 25 to 35 minutes.
- Meanwhile, make the chipotle vinaigrette: Whisk together the chipotle, adobo sauce, agave, lime juice, vinegar and 1/2 teaspoon each kosher salt and pepper in a medium bowl. While whisking, slowly drizzle in the olive oil in a slow, steady stream until emulsified.
- To serve, spread half the vinaigrette on a large platter. Arrange the squash on top and drizzle with the remaining vinaigrette. Sprinkle with the pepitas and flaky salt.
