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Roasted Acorn Squash with Orange-Pumpkin Seed Vinaigrette
45 minutes 10 minutes active
We roast acorn squash in a hot oven for deeply caramelized flavor, velvety texture and skin tender enough to eat, no need for peeling. While the squash is cooking, we whirl a simple vinaigrette in the blender to drizzle on at the end. It includes olive oil, sherry vinegar and orange zest and juice; the acids keep the flavors bright and balance the richness of the oil. Toasted pumpkin seeds blended into the dressing add a nutty flavor while also lending creaminess. This is the perfect side dish for fall and winter meals.
6-pound acorn squash, halved lengthwise and seeded
tablespoons extra-virgin olive oil, divided