This recipe elevates the classic roasted acorn squash with a flavorful herb dressing, perfect for a healthy and delicious meal.
Preheat your oven to 425°F (220°C).
Preheating ensures even cooking and optimal caramelization.
Cut the acorn squash in half lengthwise and remove the seeds.
Use a sturdy spoon to scoop out the seeds easily.
Slice the squash into wedges and place them on a baking sheet lined with parchment paper.
Lining the baking sheet makes cleanup easier.
Drizzle the squash with 1 tablespoon of olive oil and sprinkle with salt and black pepper.
Ensure the squash is evenly coated for consistent flavor.
Roast the squash in the oven for 25-30 minutes, or until tender and slightly caramelized.
Check for doneness by piercing with a fork; it should slide in easily.
While the squash is roasting, mince the garlic and chop the cilantro.
Chop the cilantro finely for a smoother dressing.
In a mixing bowl, combine the minced garlic, lime juice, chili flakes, and remaining olive oil. Whisk until well combined.
Adjust the seasoning of the dressing to your taste.
Drizzle the roasted squash with the herb dressing and serve warm.
Serve immediately for the best flavor and texture.
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