Roasted Acorn Squash With Chile Vinaigrette Recipe Video
Ingredients
| Squash | 1 (Null) | |
| Pepper | To Taste (Null) | |
| Cilantro | 1 (Null) | |
| Olive oil | 1 Cup (16 tbs) (Null) | |
| Garlic | 1 Tablespoon (Null) | |
| Salt | To Taste (Null) |
Nutrition Facts
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
Directions
Sprinkle freshly grounded pepper on thick slices of squash. Sprinkle some salt and drizzle some olive oil.
Bake in the oven for 30 minutes.
Dressing:
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.
You can visit Local-Edition for more videos like this. We have more recipes and videos there.
Editors Review
Tired of eating the same old boring squash dish. If yes, then this roasted acorn squash recipe would be a nice departure from the traditional recipe. Chef Hermann further uses a luscious chili vinaigrette recipe to jazz up this luscious dish. Make most of this winter delicacy during the season!Chef
