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Acorn Squash with Citrus and Chile

Acorn Squash with Citrus and Chile

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 fresh citrus juice (lime, lemon, orange—or any combination of the three)
1 to 2 teaspoons finely chopped fresh hot red chile or jalapeno (with seeds for extra heat)
2 tablespoons chopped fresh cilantro, plus extra for garnish

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. 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. Roast squash until squash is tender and cut sides of wedges are golden brown, 25 to 35 minutes.

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. 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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Read more: Food, All recipes, Side Dishes, , , , ,

Inspired by a recipe from Gourmet magazine.

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Melissa Breyer

Melissa Breyer is a writer and editor with a background in sustainable living, specializing in food, science and design. She is the co-author of True Food (National Geographic) and has edited and written for regional and international books and periodicals, including The New York Times Magazine. Melissa lives in Brooklyn, NY.

22 comments

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10:11AM PDT on Mar 18, 2013

Yummy.thanks for sharing it with us!!!

5:03PM PDT on Mar 16, 2012

yum

9:16AM PDT on Oct 31, 2011

Thank you

12:11AM PDT on Aug 19, 2011

Love this recipe. Thanks for sharing.

4:59AM PDT on Apr 18, 2011

Thanks for the article.

9:08PM PDT on Apr 2, 2011

This is now one of my favourite recipes. (though I skip the cilantro!)

I've made it "wrong" every time though, forgetting to follow the instructions. Instead I've just halved and seeded the squash, and poured the sauce over it. Still yummy =P I'll get it right next time!

5:24AM PST on Nov 23, 2010

Thanks for the info.

2:20AM PDT on Jun 1, 2010

I'm growing a variety of squash this year, thanls for this. it will come in handy!

6:51PM PST on Mar 10, 2010

http://www.youtube.com/watch?v=JQ31Ljd9T_Y


unbelievable....

9:30AM PST on Feb 14, 2010

The addition of cilantro to this veggie dish is simply amazement and did wonders to my palette.

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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

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Great ideas and they look and sound so delicious!

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