For sometime I brainstormed how I can use two acorn squashes from Riverland Farm. After sifting through some recipes I resolved to make a soup and tasty with lime. Inspired by Gourmet and Smitten Kitchen, I made a roasted slices of acorn squash with a nice lime dressing. It was as if I substituted out the avocado flavor in guacamole and added squash instead. I really like the crispy edges of the squash so next time I’ll make the slices thinner and roast them longer.
Adapted from Smitten Kitchen and Gourmet, October 2006
Makes 4 servings
- 1 acorn squash
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1 1/2 tablespoons olive oil
- 1 garlic clove
- 1 1/2 tablespoons fresh lime juice, or to taste
- 2 tablespoons chopped fresh cilantro
Put oven racks in upper and lower thirds of oven and preheat oven to 450°F. Halve squash lengthwise, then cut off and discard stem ends. Scoop out seeds and cut squash lengthwise into 3/4-inch-wide wedges. Toss squash with black pepper, 3/4 teaspoon salt, and 2 tablespoons oil in a bowl, then arrange, cut sides down, in 2 large shallow baking pans. Roast squash, switching position of pans halfway through roasting, until squash is tender and undersides of wedges are golden brown, 25 to 35 minutes.
While squash roasts, mince garlic and mash to a paste with remaining 1/4 teaspoon salt. Transfer paste to a small bowl and whisk in lime juice, cilantro, and remaining 1/8 cup oil until combined. Transfer squash, browned sides up, to a platter and drizzle with vinaigrette.