Tuesday, October 12, 2010

Autumn Acorn Squash

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

This is actually a re-post from last October, but I made this dish over the weekend and wanted everyone to get a chance to see it again!
It was just as good this year as it was last year.
Try it!
You'll like it!
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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. (FIXED!!!)

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!!!

xoxo,
Cindy
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10 comments:

Denise said...

Sounds delicious, I love roasted vegetables.

I continue to pray for you and your little grandbaby.

Dog Trot Farm said...

Sounds delish!I too continue to keep you and your family in my prayers. Blessings to you.

Kristin said...

Praying for baby and family. I am so happy to hear the surgery went well.

I made the squash recipe tonight after reading about it here. It is delicious! I actually made it for lunch tomorrow but ate half of it before coming to bed.

Thanks for sharing!

Faith said...

Boy, this puts me in the mood for cooking for fall. Something about winter squash that makes you feel like you've snuggled in for the season.

~Faith

commoncents said...

THANK YOU FOR POSTING THIS!!

I love your blog... Link Exchange??

Steve
Common Cents
http://www.commoncts.blogspot.com

Sue said...

Thanks for sharing Cyn, Glad that Alex is home and doing well I am still praying for all.
Hugs,
Sue

Plain and Joyful Living said...

Thank you so much for this! We have about ten that we are storing for winter treats.

katiez said...

Darn... I didn't plant any acorn squash this year - and can't buy it here. Next year! (Maybe I'll try it with butternut)

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