Sunday, December 23, 2007


I wanted to eat the acorn squash right away to avoid a repeat of the unfortunate rotting incident from last month.

On Friday night, I made acorn squash with chile vinaigrette, a very simple recipe that turned out quite well. I have to admit that we unknowingly made some variations because we failed to realize at first that the recipe called for two squashes (we only used one).

The recipe is below with the variations in parentheses.

The photo, artfully arranged by my boyfriend, shows the letter U inside quote marks.

It's hard to tell from the picture how good it tasted, so you'll have to try it for yourself.

Acorn Squash with Chile Vinaigrette [From]
2 (1 1/2 - to 1 3/4-lb) acorn squash {1 acorn squash}
1/2 teaspoon black pepper
1 teaspoon salt
6 tablespoons olive oil {3 tablespoons}
1 garlic clove {2 cloves, chopped instead of minced}
1 1/2 tablespoons fresh lime juice, or to taste
1 to 2 teaspoons finely chopped fresh hot red chile, including seeds {poblano chile, no seeds}
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, chile (to taste), cilantro, and remaining 1/4 cup oil until combined. Transfer squash, browned sides up, to a platter and drizzle with vinaigrette.

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