Comments on: acorn squash with chile-lime vinaigrette

By: April G.

April G. — Mon, 26 Dec 2011 02:28:20 +0000

I just made this for dinner. It’s delicious! I had extra dressing so I used it to make a kale salad. I think this is my new favorite dressing!

By: Shelby

Shelby — Tue, 06 Dec 2011 19:01:23 +0000

Made this for Thanksgiving just to really twist my Mom’s knickers as she’s a total traditionalist holiday freak. It was awesome. The first best part is I screwed up the slicing of the squash and cut it width-wise. This ended up super pretty as the slices all had these fun scalloped edges – not long wedges. The second best part is, in the confusion of the dinner, we completely spaced warming it up so it went on the table room temp. No biggie – It was terrific. Good cold the next day and with leftovers two days later. This is a great recipe and people love it. Thank you!!! P.S. the rind doesn’t even matter after roasting.

By: Mary Anne

Mary Anne — Sun, 04 Dec 2011 23:28:03 +0000

Thanks for sharing another amazing recipe! I used chilli powder the first time because my honey can’t do the hotter stuff and it was delicious. So happy I found this blog recently; may have missed out for a few years but now I don’ t have to wait for installments and can get your book. (Thanks, too, for not making me flip the wedges over.)

By: caroline

caroline — Sun, 04 Dec 2011 22:38:51 +0000

SO delicious. Just whipped this up for lunch–hardest part is getting the squash cut.

thanks for another winner.

By: Yudi

Yudi — Thu, 17 Nov 2011 18:11:11 +0000

I’ve never prepared or eaten acorn squash… Is is okay to eat the rind with this dish? If so, great! If not, how do you recommend serving it so as to avoid awkward sccoping and/or peeling at the dinner table? Thanks!

By: Deidre

Deidre — Mon, 24 Oct 2011 00:44:49 +0000

This is such a great recipe! I love the kick of the red chiles.

By: Elaine NYC

Elaine NYC — Fri, 21 Oct 2011 00:26:22 +0000

Was looking for squash recipe that doesn’t try to turn the squash into either pumpkin pie or candied sweet potatoes; should have looked her on my favorite food blog sooner. Any chance this can be prepared in advance and served at room temp, or, reheated? Wondering if I could bring it to a potluck.

By: Jenn R

Jenn R — Sun, 04 Sep 2011 13:43:23 +0000

I made this for a dinner party last night and it was a HIT! Everyone commented on how delicious it was and wanted to know what was in it. I love squash, but had never made acorn squash because most of the recipes are super sweet. I was doubtful about eating the rind, but you definitely can. I will be making this again soon. Like tomorrow.

By: Sarah

Sarah — Fri, 18 Feb 2011 00:32:39 +0000

This is quite possibly the greatest vegetable recipe I have ever eaten. EVER. My husband started picking up the squash and devouring it with his hands, completely ignoring the steak on his plate. Never before have I seen him eat vegetables in place of meat.

Thanks so much for sharing this! I’m going back to the store tomorrow to pick up more squash and chile peppers so we can eat it again as soon as possible.

By: Dan

Dan — Thu, 13 Jan 2011 03:48:48 +0000

This is soooo good! I’ve hated acorn squash since before I was a kid! It’s amazing that I can’t stop eating the stuff now! The dressing is so simple and yet so complex. Thank you!