This simple but striking presentation, dressed in sweet, tart and spicy, works equally well for either. Butternut squash is an excellent choice for a dish like this; it's fleshy and its thin skin means it doesn't need to be peeled, just well washed, before being cubed and roasted. Delicata's another good sweet, thin-skinned variety but have a lower flesh-to-seed ratio than butternut. You can eat the rind of any squash, but with many of the thicker-skinned squashes, like buttercup/kabocha, pumpkin or hubbard, you don't want to.
Chile-Lime Squash/Sweet Potato
vegan, gluten/grain-freedone in about 30 minutes, serves 4 as a side
- 1 large butternut squash, cut to bite-sized wedges or
- 2 medium sweet potatoes, cut into bite-sized pieces
- 2-3 Tblsp. olive oil
- ½ tsp salt
- 1 tsp cumin
- 1 tsp cinnamon
- 1-2 T honey
- zest & juice of one lime
- ¼-½ tsp. ground chipotle pepper or
- 1-2 canned chipotles, minced or
- 1 small red chile, minced
- some fresh cilantro (optional), roughly chopped
Dressing:
Toss squash with olive oil, spread on sheet pan and sprinkle with salt, cumin, cinnamon. Bake at 450°F for about 25 minutes, turning once. Remove from oven and toss with dressing and cilantro
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