acorn squash with chile-lime vinaigrette
A firm believer in balance, or some fumbling approximation of it, if I tell you about the , and , it is only fair that I tell you that today — a day I was certain was Monday the whole day long (as in, “hey, why is the Times updating their food section a day early?”) — was a knock-it-out-of-the-park great day. Sparing you all the driveling details, suffice it to say there has been a raise, bragging rights and even the ability to make someone else’s day. I took this string of greatness to the store (not jeans, or course, I know better than to rub my luck in the face of the narrow-hipped crowd) where I found a sweater I suspect I love enough to wear it until it’s threadbare and a pair of heels that (crosses fingers that they will continue to) almost feel comfortable.
Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Lime | juice of 1 lime (44ml) | 11 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 (1 1/2 – to 1 3/4-lb) acorn squash
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 6 tablespoons olive oil
- 1 garlic clove
- 1 1/2 tablespoons fresh lime juice, or to taste
- 1 to 2 teaspoons finely chopped fresh hot red chile, including seeds
- 2 tablespoons chopped fresh cilantro