Acorn Squash With Citrus and Chile |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I really enjoy acorn squash and can't wait until the fall crop is ready each year. Zaar has a ton of recipes with acorn squash stuffed with just about everything, but after an extensive search I couldn't find one similar to this one. I was surfing the 'net and found this recipe at the Care2 says this about recipe: Something magic happens when you roast an autumn squash—it transforms from a hard, grainy, starchy thing to a mellow, creamy, sweet miracle. Matching autumn squash with flavors like cinnamon and brown sugar is a natural; but we found a recipe that adds tart and spicy to the sweet taste of acorn squash, that is fresh and surprising but still warm and comforting. Why not switch things up a bit with this roasted acorn squash with chili and citrus! Ingredients:
2 medium acorn squash |
1/2 teaspoon black pepper |
1 teaspoon sea salt |
6 tablespoons olive oil |
1/2 garlic clove, minced |
1 1/2 tablespoons citrus juice, fresh (lime, lemon, orange or any combination of the three) |
1 -2 teaspoon red chili pepper, hot, finely chopped, fresh or jalapeno (with seeds for extra heat) |
2 tablespoons fresh cilantro, chopped plus extra for garnish |
Directions:
1. 1. Preheat oven to 450°F Halve squash lengthwise and remove stem ends. Scoop out seeds and cut squash lengthwise into 3/4-inch-wide wedges.
2. 2. Toss squash with black pepper, 3/4 teaspoon salt, and 2 tablespoons oil in a bowl, then arrange, cut sides down, in 2 baking pans.
3. 3. Roast squash until squash is tender and cut sides of wedges are golden brown, 25 to 35 minutes.
4. 4. While squash is cooking, mash garlic with remaining 1/4 teaspoon salt and whisk in citrus juice, chile, cilantro, and remaining 1/4 cup oil until combined.
5. 5. When squash is done, place it on a platter cut sides up and drizzle with chile citrus sauce. Sprinkle with extra cilantro and serve.
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