Friday, October 23, 2009

AUTUMN ACORN SQUASH

Roasted Acorn Squash with Chile-Lime Vinaigrette
Adapted from Gourmet, October 2006


I found this recipe from Smitten's Kitchen blog, and knew right off the bat it was gonna be a winner in my book.
A bit of a twist on traditional squash sweetened with honey/brown sugar and butter, this is a perfect accompaniment to roast chicken, which is exactly how I served it.

Makes 4-6 servings.

2 (1 1/2 – to 1 3/4-lb) acorn squash

1/2 teaspoon black pepper

1 teaspoon salt

6 tablespoons olive oil (I used 8)

1 garlic clove (I used 2)

1 1/2 tablespoons fresh lime juice, or to taste

1 to 2 teaspoons finely chopped fresh hot red chile, including seeds (I used jalapeno)

2 tablespoons chopped fresh cilantro (I used more)

Put oven racks in upper and lower thirds of oven and preheat oven to 450°F. 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, 3/4 teaspoon salt, and 2 tablespoons oil in a bowl, then arrange, cut sides down, in 2 large shallow baking pans. Roast squash, switching position of pans halfway through roasting, until squash is tender and undersides of wedges are golden brown, 25 to 35 minutes.

While squash roasts, mince garlic and mash to a paste with remaining 1/4 teaspoon salt. Transfer paste to a small bowl and whisk in lime juice, chile (to taste), cilantro, and remaining 1/4 cup oil until combined. Transfer squash, browned sides up, to a platter and drizzle with vinaigrette.


Now, here's what I do differently.

I pierce the squash in a few places and microwave for 5-10 min. on high, or just until I can get the darn thing cut in half w/o help from farmboy! THEN...I proceed with the recipe. I found it STILL took the full cooking time in the oven, but you must be the judge of your own. My oven is on the ka-flooey of late, and I don't have an extra $100 to fix it right now, so the temps vary greatly.

I also used a jalapeno pepper which is a bit milder than the red chili recommended. I would go with a spicier pepper next time, as you really don't use that much of it, and it really adds a distinctive flavor.


I am thinking you are gonna love this!!!

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6 comments:

Gwynie Pie said...

Well, I'm thinking I'm gonna try that tonight....looks like a real winner of a Fall recipe. Thanks.

Gwyn Rosser
gwynrosser.blogspot.com
The Pink Tractor

goatmilker said...

Sounds good and something different. I will have to try this.

Maria said...

very, very YUMMY ... I love squash, zucchini, pumpkin... it's such comfort food this time of year! anytime of year! Thanks for a great recipe, Cyn!
~Maria

Danielle said...

Oh man, I bet that is really good with all those flavors. This would be a great side for carnitas

Faith said...

I'm always hunting for a new way to serve winter squash. Looks delish!

~Faith

Camille said...

Yummy...thanks for sharing this one! I'll have to try it! :)

I'm glad you stopped by my blog...I left you a reply there in the comment section. Short answer is, no, I didn't see the chocolate cake on your blog...but I'm going to look now...I always enjoy seeing pics.

Have a wonderful day!
Camille