This time of year, squashes have their moment(s) in the sun. Here, the roasted squash shines when using spicy, tangy ingredients to banish one-note flavors. Lime, garlic and chilies add kick; while 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. With no kabocha to choose from, we opted for the acorn squash.
This recipe would make for a nice side dish on your Thanksgiving table. Just sayin’… OR, pair it with Pan-Seared Bone-in Pork Chops, a fabulous cool weather meal.
Roasted Winter Squash with Lime, Chili and Cilantro
- 1/4 cup extra-virgin olive oil
- 1 Tbsp. grated lime zest, plus ¼ cup lime juice, plus lime wedges, to serve
- 1/4 cup packed brown sugar
- 2 1/2 lb. kabocha squash OR two 1¼-lb. acorn squashes, halved lengthwise, seeded and sliced into 1-inch-thick wedges
- Kosher salt and ground black pepper
- 2 medium garlic cloves, thinly sliced
- 1 or 2 serrano OR Fresno chilies, stemmed and sliced into thin rings
- 1/3 cup lightly packed fresh cilantro
- Heat 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.
Recipe by Courtney Hill for Milk Street
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