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Author Notes: Every year at Halloween time I enjoy the challenge of creating a menu based on the colors of this fun filled "holiday"-orange and black. This was a favorite side dish from one year's party. —REC
- 1 butternut squash(2-21/2 pounds)
- 2 tablespoons Asian fermented black beans,rinsed, drained, chopped
- 1 tablespoon lemon juice
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon dry sherry
- 1 clove garlic, pressed
- 1/2 teaspoon minced ginger root
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon soy sauce
- 1/2 teaspoon lemon zest
- 1 small green onion, minced
- 2 tablespoons chopped cilantro
- Peel, seed, quarter lengthwise the squash then cut crosswise into 1/4 inch thick slices
- Arrange squash slices on an oiled baking sheet and roast at 350 degrees 15 minutes or till tender; cool
- In a small bowl whisk together the rest of the ingredients except cilantro till well mixed.
- Arrange the squash slices in a serving dish and drizzle the vinaigrette over top, garnishing with the cilantro.
- This recipe was entered in the contest for Your Best Butternut Squash
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