This acorn squash recipe is a nice change from the typical sweet and buttery version. Especially for me, because just like sweet potatoes I prefer keeping my squash more savory than sweet. I'm also going to be honest and let you know that I liked this recipe, but didn't love it. On the other hand my husband was blown away and declared squash his new favorite vegetable. He's not just exclusive with acorn squash, this Butternut Squash Soup also helped convince him of his new found affection. Keep reading for the recipe and keep in mind to adjust the amount of chipotle in adobo to your taste.
1 acorn squash
1 teaspoon salt
1 teaspoon pepper
3 tablespoons olive oil, divided
1 garlic clove, minced
2 teaspoons chipotles in adobo sauce, with pepper chopped up
1 taplespoon champagne vinegar
Preheat oven to 450 degrees.
Cut squash in half, lenghtwise, and discard the stem. Scrape out seeds and slice squash into wedges.
Toss squash wedges with salt, pepper, and 1 tablespoon olive oil. Place in baking dish and cook for 30 to 35 minutes.
While squash is in the oven, whisk together 2 tablespoons olive oil, minced garlic, chipotles in adobo, and vinegar.
Drizzle chipotle vinaigrette over cooked squash and serve.