Kitchen Knife (Chef's or Paring) - Essential for cutting vegetables and meat with precision.
Cutting Board - To safely prepare ingredients on without damaging countertops.
Microwave-Safe Bowl - For mixing vinaigrette, if you choose to do so in the microwave.
Roasting Pan (with rack) - Ideal for roasting acorn squash evenly and crisping up its skin.
Measuring Cups & Spoons - For accurate measurement of ingredients, crucial in any recipe.
Mixing Bowls - Necessary for combining ingredients such as the chile vinaigrette.
Oven Mitts or Pot Holders - Essential safety equipment when handling hot dishes from the oven.
Salad Spinner (Optional) - Useful if you plan to serve the squash with a garnish of fresh herbs, needing them dry.
Vegetable Peeler - Although not directly used in this recipe, handy for peeling or removing skin from vegetables as needed.
Airtight Containers (for storage) - To store any leftovers and keep them fresh longer.
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
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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