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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Roasted Acorn Squash with Chipotle and Cilantro

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

     Roasted Acorn Squash with Chipotle and Cilantro Empty Roasted Acorn Squash with Chipotle and Cilantro

    Post by Lobo Sun 24 Jan 2016, 2:03 am

     Roasted Acorn Squash with Chipotle and Cilantro Img59l
    Roasted Acorn Squash with Chipotle and Cilantro
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    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Servings: 4
    Herbal cilantro and tart lime juice help cut through the creaminess of the squash. Spicy and smoky chipotle chilies, too, are a delightful contrast to the sweet autumn vegetable. The result is a balanced dish that’s not too spicy, with many layers of intriguing flavor.






    • 1K+

    Ingredients:


    • 2 acorn squashes, halved and seeded
    • 2 limes
    • 3 Tbs. extra-virgin olive oil
    • 1 tsp. adobo sauce
    • 1/2 tsp. sugar
    • Pinch of sea salt
    • Pinch of freshly ground pepper
    • 1 chipotle chili in adobo sauce
    • 2 Tbs. coarsely chopped fresh cilantro

    Directions:

    Preheat an oven to 425°F.

    Cut each squash half into crescent-shaped wedges about 3/4 inch thick.

    Halve one of the limes and squeeze the juice into a large bowl. Add the olive oil, adobo sauce, sugar, salt and pepper, and stir well. Add the squash wedges to the bowl and toss well to coat. Pour the wedges and their juices onto 1 or 2 baking sheets 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.

    While the squash is roasting, remove the seeds from the chili, then mince. Cut the remaining lime into wedges.

    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 immediately. Serves 4.

    Adapted from Williams-Sonoma New Flavors for Vegetables, by Jodi Liano (Oxmoor House, 2008).

      Current date/time is Sat 13 Jul 2024, 4:01 am