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Roasted acorn squash with chile vinaigrette from Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen by Ruth Reichl

  • acorn squash
  • cilantro
  • limes
  • serrano chiles

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Notes about this recipe

  • Laura on November 05, 2010

    Pg. 629. Wow, I rarely give 5 stars, but this dish deserves it. A unique and delicious way to serve squash. I highly recommend cutting the squash into wider slices and peeling it before roasting. That will make it a lot easier to eat. Keep everything else the same! The vinaigrette would go well with many other vegetables and fish as well.

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Reviews about this recipe

  • Running With Tweezers

    The tart heat and the caramelized taste and texture of the squash is fabulous - great on its own as a veggie main or a striking side dish to roasted meats.

    Full review