• Liz Talley - Urban Graze

Roasted Squash with Hot Pepper Vinaigrette

If you love spicy-heat, squash is an excellent pairing with hot peppers, and all things hot!

Preheat oven to 425°. Line a rimmed baking sheet with parchment paper.

Halve one acorn, or other small winter squash, discard seeds, and then cut into wedges. Toss with 2 tsp. olive oil, season with salt and pepper. Lay wedges on prepared baking sheet and roast for about 20-30 minutes, or until they are tender and browned. Turn once during roasting time.

Meanwhile, whisk together the vinaigrette:

2 Tbsp. olive oil

¼-½ small clove garlic, minced or pressed

2 tsp. lime juice

1 tsp. finely minced hot pepper (or to your taste)

1 Tbsp. finely minced parsley or cilantro -optionail

Salt and pepper to taste

To serve:

Place squash on platter or plates, and drizzle with the vinaigrette.

Recipe created or adapted by Liz Talley, Urban Graze

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