Acorn Squash with Citrus and Chile

http://www.care2.com/greenliving/acorn-squash-with-citrus-and-chile.html

a Care2 favorite by Annie B. Bond

filed under: Food & Recipes, Side Dishes, acorn squash, chile, cilantro, citrus, jalepeno

5 comments

Inspired by a recipe from Gourmet magazine.

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.

MORE THANKSGIVING IDEAS
• Baked Squash Savory Stuffing
• Curried Pumpkin Soup
• Pumpking Pie with Pecan Crust
• Thanksgiving Decorating with Nature
• Spicy Sweet Potato Patties

More on Side Dishes (188 articles available)
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5 comments

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Kitte Knight says
Dec 6, 2008 12:05 PM

I made this for my family at Thanksgiving dinner and it is Excellent. I had to tone down the peppers, used sweet red bell instead of chiles because my family doesn't do well with spicy foods. But everybody had a second helping, even the ones that don't normally enjoy squash.

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Amarech G. says
Nov 25, 2008 12:57 PM

i love squash,it is good recipe and i will make it!

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James Carrell says
Nov 21, 2008 10:08 AM

Hey I am always up for a new spin on an old favorite.....Haven't met a winter squash yet, that i didn't love.

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Michele Gonzalez says
Dec 5, 2007 4:13 AM

We loved this! We added it to our Thanksgiving dinner.

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Jody S. says
Nov 8, 2007 3:56 PM

I just made this tonight, substituting an entire butternut squash peeled and cut into 3/4" chunks, and doubling the spices. Also used dried chilis since I didn't have a fresh one. It is a GREAT RECIPE and I will make it again! Family loved it!

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