I created this dish last year while I was making Thanksgiving sides with a twist. Rather than traditional butter, brown sugar, and cinnamon, this acorn squash has some Latin flare. A tangy, spicy lime and honey glaze contrasts deliciously with naturally sweet acorn squash, while peanuts and pepitas add earthiness and crunch. This sauce also works wonderfully on butternut squash, sweet potatoes, and yams. Pepitas is the Spanish name for pumpkin seeds. They're available at Mexican specialty markets as well as many major supermarkets. Pumpkin or sunflower seeds make good substitutes. —Food Blogga
acorn squash, seeds removed; each squash cut into 4 equal wedges, for a total of 8 wedges
olive oil, for brushing squash
juice of 1/2 lime
salt, to taste
In This Recipe
Preheat oven to 400 degrees F. Line a baking pan with tinfoil (for easy clean up). Brush the flesh of the squash with olive oil and roast flesh side down for 40-45 minutes, or until tender.
In a small skillet over medium heat, add peanuts and pepitas. Heat until golden brown and they begin to pop. Remove from heat.
In a small bowl, combine lime juice, lime zest, honey, water, vinegar, cayenne pepper, cumin, and salt. Whisk until smooth. Just before you're ready to serve the squash, add the sauce to the pan of toasted peanuts and pepitas. Heat on medium until the sauce begins to bubble and becomes syrupy, about 2 minutes. Remove from heat and drizzle over the cooked squash. Serve immediately.