Pre-heat oven to 425.
Put approx a total of 1 ½-2lbs whole winter squash of choice (acorn, butternut, kabocha, pumpkin, delicata, etc) in oven for 15-20 minutes while preparing dressing. Baking the squash before cutting and de-seeding it makes it WAY easier to wrangle (This is my fun tip about winter squash).
2tbs fresh lime juice
1-2 cloves garlic minced
1/8-1/4 tsp cayenne pepper or 1-2 tsp fresh hot pepper minced(jalapeno, Serrano, habanero, etc)
2-3 tbsp fresh cilantro, chopped finely
¼ tsp salt (add more to taste)
¼ tsp freshly ground pepper (add more to taste)
Add all these ingredients together in a bowl and SLOWLY whisk in 4-5 tablespoons olive oil. Set aside
Pull partly baked squash out of the oven, cut in half and remove seeds. Then cut into ½-3/4 inch slices. Toss with:
2-3 tbsp olive oil
½-3/4 tsp salt
Freshly ground pepper
Spread onto baking sheet and roast until flesh is fork tender and golden brown (approx 30-45 mins depending on squash and your oven).
While squash is finishing roasting, slice fresh radishes (well washed and removed from greens) as thinly as possible and set aside.
Transfer squash to platter/plates and arrange radish slices on top. Drizzle with dressing and serve warm.
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