This is the single most tasty squash recipe I've ever had.
Active time: 15 min
Start to finish: 45 min
2 (1 1/2 - to 1 3/4-lb) acorn squash (delicata are good as well)
1/2 teaspoon black pepper (or more)
1 teaspoon salt (I used about 1/2)
6 tablespoons olive oil (I cut this by about 3 T)
1 garlic clove (make this about 4 cloves and you got it!)
1 1/2 tablespoons fresh lime juice, or to taste (lemon works, too)
1 to 2 teaspoons finely chopped fresh hot red chile, including seeds (I used 1/2 a habanero, seeds removed - it was perfect)
2 tablespoons chopped fresh cilantro (consider this optional)
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 (I didn't bother and it was fine), until squash is tender and undersides of wedges are golden brown, 25 to 35 minutes. (you should be able to easily stick a fork in it even through the skin, and the part laying against the pan should be rather darker than 'golden' if you want to max out on the carmelization effect)
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 (or just do what I did - toss the browned squash peices back into the same bowl you used before, and stir in the garlic mixture (no way this is able to be 'drizzled').
http://www.epicurious.com/recipes/food/views/236007
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