Servings: 4 / Ready in: 40 mins
Ingredients
Squash
- 2 acorn squash
- 1/2 tsp black pepper
- 3/4 tsp salt
- 2 tbsp olive oil
Vinaigrette
- 3 tbsp Mölli Mexico City Cooking Sauce
- 1/4 tsp salt
- 1 1/2 tbsp fresh lime juice
- 2 tbsp chopped fresh cilantro
- 1/4 cup olive oil
Directions
- Preheat oven to 450F. Halve squash lengthwise, then cut off and discard stem ends. Scoop out seeds and cut squash lengthwise into 3/4-inch-wide wedges. Toss squash with black pepper, salt, and oil in a bowl, then arrange, cut sides down, in a large shallow baking pan. Roast squash,until squash is tender and undersides of wedges are golden brown, 25 to 35 minutes.
- While squash roasts, pour Mexico City sauce into a small bowl and whisk in lime juice, cilantro, salt, and olive oil until combined. Transfer squash, browned sides up, to a platter and drizzle with vinaigrette. Serve. Provecho!
