Roasted Butternut Squash with Black Bean Vinaigrette

By REC • October 28, 2010 • 0 Comments

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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

Serves 6

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.