Monday, November 14, 2011

Acorn Squash with Chile-Lime Vinaigrette

I decided to try something new and stay on top of our squash problem this week. I needed something that would go well with a Mexican themed-meal and was quite happy to find this. I used a whole red chile from the CSA box and the colour was beautiful. I also mistimed this dish and ended up leaving the squash soaking in the lime vinaigrette for a good 30 minutes which was definitely a good thing! I also didn't notice until later that the recipe was for 2 acorn squash, not one and used the full vinaigrette amount. I would keep it that way, but then again, I prefer to cover up the squash flavour!

One year ago: Split Pea Soup with Smoked Sausage and Greens
Two years ago: Maple Cream Pie

Acorn Squash with Chile-Lime Vinaigrette (adapted from Smitten Kitchen, originally Gourmet)

1 (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 (I used a whole chile, closer to 1 tbsp)
2 tablespoons chopped fresh cilantro

1. 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.
2. 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.
3. Roast squash, switching position of pans halfway through roasting, until squash is tender and undersides of wedges are golden brown, 25 to 35 minutes.
4. 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.
5. Transfer squash, browned sides up, to a platter and drizzle with vinaigrette.

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