ROASTED ACORN SQUASH WITH CHIPOTLE AND CILANTRO (for four)
1 acorn squash, washed under cold water, halved lengthwise, seeds scraped out and discarded, and cut into either ¾ inch thick slices or wedges
3 tablespoons extra virgin olive oil
1 teaspoon adobo sauce (from the canned chili below)
½ teaspoon sugar
pinch of sea salt
1 canned chipotle chili in adobo sauce
2 tablespoons coarsely chopped fresh cilantro
1.Preheat oven to 400*.
2. Halve one of the limes and squeeze the juice (about 2 tablespoons) into a large bowl. Add the olive oil, adobo sauce, sugar, and salt and stir well. Add the squash wedges to the bowl and toss well to coat. Pour the wedges and their juices onto a large, rimmed baking sheet and arrange them in a single layer. Roast, turning once, until the squash is golden brown and tender when pierced with a sharp knife, about 25 minutes.
3. While the squash is roasting, remove the seeds from the chipotle, then mince. Cut the remaining lime into wedges.
4. Transfer the squash wedges to a large bowl. Add the minced chili and the cilantro and toss to coat well. Arrange the squash on a warmed platter, garnish with the lime wedges and serve.
adapted from Williams Sonoma, New Flavors for Vegetables by Jodi Lian