Comments on: acorn squash with chile-lime vinaigrette

By: Judikins

Judikins — Wed, 24 Feb 2010 00:10:14 +0000

I made this tonight and it was loved by everyone. Here’s a simple thing I did that worked well: I cleaned off the seeds from the squash, dried them on a paper towel and sprinkled with salt and cumen, tossed them in the bowl that I had used to toss the squash so some oil was remaining. Then roasted in the oven at the same time as the squash, but only for about 10 minutes.(watch out-they could burn quickly) They were crunchy and nutty and I sprinkled them on top of the squash before serving!
This is a great simple, but elegant dish that I will make again.

By: Mariana

Mariana — Sun, 07 Feb 2010 02:18:08 +0000

Awesome alternative to sweet squash recipes

By: Liz D.

Liz D. — Tue, 19 Jan 2010 04:57:13 +0000

Deb, as usual, you have made a fabulous dish! Caramelized squash, a delightful spicy yet bright dressing. I was only wishing I had doubled the recipe. As always, thank you.

By: Hungry Susan

Hungry Susan — Wed, 02 Dec 2009 02:08:50 +0000

Three years later & folks are still baking your dish & leaving comments.
I made it, people ate it & requests for the recipe rolled in.

By: Stephanie

Stephanie — Fri, 13 Nov 2009 19:43:11 +0000

I made this two nights ago and I’m still thinking about it! At first I thought making 2 squash would be too much just for my honey and I, but we wanted more! I just love the contrasting flavors. My fiance always says that he doesn’t like squash, but he loved this. I’m convinced that it’s because it doesn’t have that sweetness overload that most recipes for acorn squash and sweet potatoes have.

Thanks Deb!

By: Suezy

Suezy — Thu, 12 Nov 2009 14:05:05 +0000

I made this last night, and it was the highlight of our meal. Loved all the flavors, and the fact that it didn’t include sugar, nutmeg or cinnamon!

By: Amy

Amy — Mon, 09 Nov 2009 17:40:09 +0000

Perfect! We’ve made this squash about once a week since I tried this recipe. We love the combination of the natural sour, spicy, and sweet. Our new favorite!

By: jasmine

jasmine — Sun, 18 Oct 2009 18:02:32 +0000

I’m making this dish right now. I’ve made the mistake of not setting the oven at 450 for this recipe. What results is hard skin. Just make sure your oven is preheated to 450, and you should be fine (e.g., no need to peel). I also like to put it in for more than 35 minutes, just to get it even softer with crisp edges. Also, I’ve modified the vinaigrette so that it’s much more cilantro-based. The recipe posted here is lighter in the sauce than I’ve been doing.

By: Amy

Amy — Wed, 14 Oct 2009 20:13:06 +0000

I’m new to acorn squash but very excited to try this tonight. Can anyone clarify the skin issue? You don’t have to peel this? Is it because it separates on its own or because it’s edible? Help.

By: jasmine

jasmine — Sat, 10 Oct 2009 21:17:34 +0000

Just want to thank you for this dish. I’ve made it several times in the past couple years. It’s always a hit!