just add fire October 8, 2009

Squash2 I have as much love for winter veggies as I do winter fruits. As much as the summer tomato season makes me swoon, I love all of the variety in color of the winter squashes and leafy greens. I'm pretty sure I eat about 253426 pounds of kale through the fall and winter.

While I have crushes on these gorgeous winter veggies, they tend to end up being eaten the same way: roasted simply, pureed or made into soup. Finding ways to tweak out a basic recipe and put a new spin on it is always a good thing. This recipe (from the now defunct Gourmet - don't even get me started) has been in my bookmarks for, well, ever. I replaced the acorn squash with Carnival squash – any winter squash would work. I love heat and this was a great way to use a couple of the four million thai red chilis I have growing right now. This would be an easily adaptable recipe – use whatever kind of peppers (or level of oomph) you want, a little orange juice to replace the lime, a handful of fresh herbs you have growing. The tart heat and the caramelized taste and texture of the squash is fabulous - great on its own as a veggie main or a striking side dish to roasted meats. 

Roasted Squash with Chili Vinaigrette – original recipe found here

  • 2 (1 1/2 – to 1 3/4-lb) acorn squash or sub any winter squash of similar size. if you use large squash, adjust your cooking time
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 6 tablespoons olive oil
  • 1 garlic clove
  • 1 1/2 tablespoons fresh lime juice, or to taste
  • 1 to 2 teaspoons finely chopped fresh hot red chile, including seeds
  • 2 tablespoons chopped fresh cilantro

– Put oven racks in upper and lower thirds of oven and preheat oven to 450F. 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.


Patti Davis Oct 8, 2009 06:10 am


Ben Frank from I Ate That! Oct 8, 2009 06:10 am

awesome. we’ve got squash everywhere in our house. i love finding a new recipe for it cause i love it so much! i like your use of the carnival squash there. i was dissecting one last night, so beautiful! wonderful post and photography as usual.

Jen Blehm Oct 8, 2009 07:10 am

Yay, a new squash recipe! Hallelujah! (Can you tell I’m running out of ways to make all the squash I’m getting from the farm box?)

emiglia Oct 8, 2009 10:10 am

I’ve had this recipe bookmarked FOREVER and have never tried it. You just put it back on my radar… thanks!

myrecessionkitchen Oct 8, 2009 03:10 pm

Beautiful! I’m going to make this one.

Christiane Oct 8, 2009 04:10 pm

Oh, I’m loving this. The squash looks amazing. I’m definitely giving this a try.
Beautiful photos too!

Jen Yu Oct 8, 2009 06:10 pm

Are you kidding me? You have a gazillion red thai birds growing? I tried to pick some up at the store this week and NADA TOSTADA. That looks and sounds lovely :)

lisa (dandysugar) Oct 8, 2009 07:10 pm

Fantastic! A new way to prepare squash. We have a lot of it and they come in all varieties! Adding this to my collection.

tami Oct 11, 2009 07:10 pm

Yeah…I easily have 100+ of ’em on my plant…and I just repotted it to something bigger so lord only knows what’s gonna happen then! I grew my own because I got tired of going to the market and not finding them…

tami Oct 11, 2009 07:10 pm

Christiane and Lisa – I made this again this weekend with white acorn squash and it was equally delicious!