![]() ENJOY!ĭon't like acorn squash? DOESN'T MATTER. Next time, I'd drizzle some honey on the squash before baking to make an extra contrast between the squash and sauce. I used jalapeño and didn't have the cilantro and it was delicious. The combination of sweet squash against the acidity and punch of this dressing is perfect. This is OUTSTANDING! Do not let the simplicity of the ingredients fool you. I followed the recipe to a T except that I rehydrated 2 red chilis and blended it in a food processor with the rest of the vinaigrette ingredients. The finished product looks beautiful, and I am a huge cilantro lover, but sadly not a fan of this recipe. I think the vinaigrette is AMAZING - but on something else, like fish or chicken. Perhaps I didn't roast the swuash long enough (did 35 mins), but the sweetness was overpowered by the vinaigrette. I don't think the flavor combination works. Also, I used course ground kosher salt to salt the squash prior to baking. I think the key is tasting and getting the vinaigrette with the right amount of salt, lime and heat. Everything else was per the recipe and my family loved it. I then added red pepper seeds until I got the heat up to our desired level. Once I blended everything including the whole jalapeno, I started testing the taste. I made the "vinaigrette" in my bullet blender. I didn't have any fresh red chilies and instead I used 1 jalapeno pepper with the seeds. It's great if you're looking for something that uses squash, but isn't sweet. Delicious, and even made my squash-hating husband love a squash dish. Probably only needed the recipe-intended amount of vinaigrette, but hey, I'm not complaining. Truly though, I didn't change it THAT much and it was so, so good. I also added a little more garlic because, well, I always use more garlic. The jalapeño didn't have ANY heat whatsoever, strangely enough, so I added in what probably amounted to half a tablespoon of cayenne. ![]() I also didn't have a red chile on hand, but had a jalapeño, so I went with that. I doubled the vinaigrette for this and used WAY more cilantro than called for (I basically finely chopped a small bunch of cilantro). I will make this again and shared it with my vegetarian niece. My husband said the squash was too soft so next time I will only roast it for 25 minutes instead of 35 minutes. Looking at other’s suggestions I used a jalapeño pepper and quite a bit of garlic. I should have been a little lighter on the salt in the vinaigrette because I just got a little lump of salt in one taste. This is so delicious! I didn't have a pepper but saw a previous reviewer had used dried chili flakes so I used that and it turned out amazing! I can imagine using the drizzle sauce of any veggie. I imagine it would be good with Butternut as well. The sauce is perfection, great combo of spicy and tart.Įveryone who ate this at my party asked for the recipe. It worked great that way as a salad/side dish.Ībsolutely delicious. I also tossed the cooked squash with a bit of arugula and then drizzled the lime chile dressing on top. This is a wonderful recipe! I didn't have a fresh chile so used a bit of sriracha and chopped a bit of belle pepper fro texture. The salty/spicy of the chili oil with the sweetness of the squash is magic. The squash remains firm and sweet and the dressing is always doubled when I make it. It's passed along to friends and family whenever it's served and is always a nice change at Thanksgiving. Stuff it and then bake it for an additional 10 minutes if using the stuffed Squash recipes from above.I have been making this fabulous recipe for many years now and it remains my all time Epicurious favorite. If you’re stuffing the Squash then you would want to remove the Roasted Squash around the 25 minute mark. Turn the Squash halves over and bake at 450 degrees for 30-35 minutes until the Squash pierces easily with a fork. This makes it less messy and they won’t stick to your pan.īrush each half with Extra Virgin Olive Oil. Place the Squash on a baking sheet lined with Parchment Paper. ![]() You can discard these, or roast them like you would with pumpkin seeds. Now that it’s cut in half you’ll want to scoop out the seeds and stringy pieces with a spoon. Carefully cut the Squash in half lengthwise. Stand the Squash up so its resting on one of the flat ends that is cut. This step will make it easier to cut in half because Squash can be quite slippery! Start by cutting each end of the Squash off. Having a really sharp big knife works best for cutting into the Acorn Squash. Avoid any with shiny skin, which means it was picked before its maturity. The skin should be smooth and dull with no soft spots. Look for a good mix of green and orange colors like in the picture below. ![]() When you pick it up, it should feel a little heavy for its size. If you’re going to use this right away, then you want to make sure you get a ripe Acorn Squash. ![]()
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