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Roasted Winter Squash with Lime, Chili and Cilantro
Roasted squash shines when we use spicy, tangy ingredients to banish one-note flavors. Lime, garlic and chilies add kick; brown sugar creates a glaze-like coating with molasses notes that enhance the earthy-sweet squash. Kabocha is a Japanese pumpkin with mottled green edible skin and dense, slightly starchy orange flesh. Acorn squash, with thin skin that doesn’t require peeling, also is a terrific option.
4
Servings
50 minutes
15 minutes active
Ingredients
-
¼
cup extra-virgin olive oil
-
1
tablespoon grated lime zest, plus ¼ cup lime juice, plus lime wedges, to serve
Directions
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01Heat the oven to 400°F with a rack in the upper-middle position. In a small bowl, whisk together the oil, lime juice and sugar until the sugar dissolves. On a rimmed baking sheet, toss the squash with half of this mixture, 2 teaspoons salt and ½ teaspoon pepper. Arrange the pieces cut side down and roast until browned on the bottom, 25 to 30 minutes. Using a wide metal spatula, flip each piece, drizzle with the remaining oil mixture and sprinkle with the garlic and chili(es). Roast until the squash is deeply caramelized and a skewer inserted into the largest piece meets no resistance, 10 to 15 minutes. Transfer to a platter, pouring over any juices. Top with the lime zest and cilantro and serve with lime wedges.
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October 17, 2022
Delicious
Made this as a side dish to the MilkStreet Fennel -Rosemary pork tenderloins. I have made the pork a number of times but this is the best side dish to go with it!
November 8, 2022
Delicious
Made this with the smoky chicken and sweet potato traybake. Both “sauces” were very similar -citrus and sweet (brown sugar or honey) and heat from chilies/ cayenne. Am hosting Thanksgiving and this will make a terrific side instead of the usual mashed squash.
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