Acorn squash with chipotle vinaigrette recipe

Step by Step

Step 1

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.

Step 2

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.

Step 3

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.

Ingredient

Chili powder

1 teaspoon 0.17 fl. ozs
Ground cumin

4 teaspoon 0.66 fl. ozs
Extra-virgin olive oil

4 cup 4 cup
Fresh lime juice

4 teaspoons 4 teaspoons
Acorn squash

2 medium 2 medium
Chipotle chile pepper

1 canned 1 canned
Light agave syrup

1 tablespoon 0.5 fl. ozs
Salted roasted pepitas

4 cup 4 cup
Distilled white vinegar

1 teaspoon 0.17 fl. ozs

Acorn squash with chipotle vinaigrette recipe

Step by Step

Step 1

Step 2

Step 3

Ingredient

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