A few weeks ago we bought two squash. One butternut, one acorn. I cooked the butternut with some cinnamon and a little butter and ate it all week. It was delicious but let me tell you, a full-butternut squash is a lot for one human to consume. On night five I hit my limit. I needed something savory. With one acorn squash left, a scoured the internet for a recipe idea.
Well, the internet delivered...
Spicy Acorn Squash
1 acorn squash
1 tbsp olive oil
1 garlic clove
1 tbsp finely chopped hot red chile*
2 tbsp chopped fresh cilantro
the juice of one lime
salt and pepper
1. Preheat oven to 450F.
2. Cut squash lengthwise. Cut off ends and discard seeds.
3. Slice squash into 3/4inch slices.
4. Toss squash with olive oil, salt and pepper in a bowl.
5. Place squash cut side down in a baking pan. Bake for 15 minutes, then turn slices over and bake for another 15 minutes or until they are golden brown.
6. While squash roasts, mince the garlic and combine it with a pinch of salt. Transfer the paste back into your original bowl.
7. Whisk in lime juice, chile and cilantro.
8. Remove the squash from the oven and pour the sauce on top.
*To be totally honest, I used a full habanero pepper. I like spicy things and I thought, "How hot can it be?" The answer, is quite spicy. If you're going to eat this in front of anyone, a full habanero is probably a mistake. However, if you like to spice-till-you-sweat, go for it.