Thursday, March 21, 2013

Garlic Lime Acorn Squash

Blog's Category:  My Staple Food

Garlic Lime Acorn Squash

This recipe is on my menu for years already and it is consistently everybody's pleaser. I remember getting this recipe somewhere from one of my favorite sites: either Epicurious or FoodNetwork. As much as initial product (Ha! Acorn Squash!) may sound unappealing to some - that much the same people say "wow" after tasting it, including kids (you know, go, try to please those picky eaters;).

Besides being tasty, it is ...
- healthy - no doubt about it
- not much fuzz about cooking - simple steps, minimal preparation, few ingredients
- no need to peel - a bit chewy skin is one of the "attractions" of this dish
- good looking, prettyyyyyyyyy!

Taste Description
Natural squash's sweetness, contrasting with acidity of lime and mighty garlic, creates a perfect balance of tastes. Garlic flavor, supported with a fresh whiff of lime zest, will drive you toward some sort of fusion of latino/thai cuisines. Visualy mild dish will burst in your mouth with a big flavors - you will find yourself returning to this recipe over and over.

How to Serve
I serve it at the room temperature but it is still great cold, after seating day or two in a fridge.

Garlic Lime Acorn Squash

  • 1 acorn squash, washed and sliced in sections just under 1" (unpeeled)
  • 1 large lime, zested and juiced
  • 3-4 garlic cloves, finely minced or grated
  • dash of salt and black pepper to taste
  • 3-4 tbs olive oil

- Preheat oven to 375F

- Mix lime juice with a garlic, set aside.

- In a large bowl, shake your squash segments with olive oil, salt and pepper until it's evenly coated.

- Pop your squash in an oven and bake it until it's golden-brown and very soft when you poke with a tip of a knife.

- Remove from an oven. Let it rest for about 10-15 minutes. While it's still warm, transfer to a large bowl, sprinkle evenly with lime/garlic mixture and dust with a lime zest. Shake the bowl with squash pieces lightly to distribute your garlic/lime mixture more evenly.

- Serve and enjoy!


Be careful cutting your squash in sections - use your biggest chef knife, you will need some extra force.

Usually I try to have squash section to stay up on a baking tray. But make no fuzz about it - if some will end up laying on a side - you'll get one-side browned section which is still good and fun to eat.

Those lemons are not looking as limes.. at all.. I know... Sometimes when I don't have limes on hands I use lemons but my preference would be still limes for this recipe.
My acorn squash was pretty large, so I decided to use two lemons this time and a lot of garlic - it was a little bit too much though....

Important Notes
- Wash your squash thoroughly, with a brush, as you will be eating it with a skin.
- garlic breath warning: this squash is not something you would want to eat going on a date or to the theater ;)
- I have being applying this recipe to a butternut squash and plain pumpkin - it was still perfect! You just need to peel butternut squash and pumpkin - their skin way too tough to enjoy.
- Use lemons instead of limes if you wish. Although I prefer limes.

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