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Roasted Acorn Squash With Chile Vinaigrette Recipe Video
|Pepper||To Taste (Null)|
|Olive oil||1 Cup (16 tbs) (Null)|
|Garlic||1 Tablespoon (Null)|
|Salt||To Taste (Null)|
Serving size: Complete recipe
Calories 1985 Calories from Fat 1915
% Daily Value*
Total Fat 217 g333.4%
Saturated Fat 30 g149.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 410.6 mg17.1%
Total Carbohydrates 16 g5.3%
Dietary Fiber 4 g15.8%
Sugars 7.3 g
Protein 5 g9.9%
Vitamin A 15.6% Vitamin C 100.2%
Calcium 7.9% Iron 14.6%
*Based on a 2000 Calorie diet
Sprinkle freshly grounded pepper on thick slices of squash. Sprinkle some salt and drizzle some olive oil.
Bake in the oven for 30 minutes.
Make a rough paste of garlic and pepper.
Place it in a bowl and add some cilantro, olive oil and salt. Blend the mixture and the dressing is ready.
Take out the baked squash and drizzle the cilantro olive oil dressing.
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