Chili Lime Roasted Squash

INGREDIENTS

  • 4 small acorn or delicata squashes

  • ⅓ cup avocado, grapeseed, or olive oil

  • 2 ½ tsp. kosher salt

  • 1 tsp. cumin

  • 1 tsp. oregano

  • 1 tsp. ancho or chipotle chili powder

  • 2 tbsp. fresh lime juice

  • 2 tbsp. honey

  • Aleppo pepper for garnish (substitute with red chili flakes)

  • Cilantro and/or microgreens for garnish

ALSO WORKS WITH

Any winter squash variety

Cashew Cream

  • 1 cup raw cashews, soaked**

  • 1/2 cup water

  • 1 tsp. lemon juice, optional

  • 1/4 tsp. fine sea salt

INSTRUCTIONS

  • Preheat an oven to 400°F.

  • Cut the winter squash into ½-inch rings. Use a spoon and scoop out the pulp, saving the seeds.

  • Mix the oil, salt, cumin, oregano, and chili powder together in a small bowl. Brush this seasoned oil over all of the squash. If you have enough left over, toss the seeds into the oil as well.

  • Arrange the circles across large sheet trays without overlapping—this is key in achieving caramelization and crispiness instead of steaming, resulting in soft squash. You will need at least two trays for this. Transfer the squash to the oven to roast.

  • While roasting, mix the lime juice and honey together. After 20 minutes, brush the tops of each ring with the lime mixture. At this time you can scatter the seeds on the tray to toast. Place the tray back in the oven and finish roasting for another 10 minutes or longer until the squash is tender and the edges start to brown.

  • Serve the roasted squash with fresh cilantro, microgreens, toasted seeds, and Aleppo pepper.

    Thanks to themeateater for this recipe.

Siena BeachamComment