Author Notes
The marinade is really a dressing, which you can find on an herb salad in Gjelina by Travis Lett. —Ali Slagle
Continue After Advertisement
Ingredients
- For the squash:
-
1
butternut squash, peeled and cut into 1-inch chunks
-
Extra-virgin olive oil
-
Salt and freshly ground pepper
- For the marinade:
-
2 tablespoons
fresh lime juice
-
1
red or green chile, like a Fresno, minced
-
1
shallot, minced
-
1-inch
piece of ginger, peeled
-
1
clove garlic
-
1/2 teaspoon
honey
-
1/2 cup
extra-virgin olive oil
-
Salt and freshly ground pepper
-
1/2 cup
cilantro, roughly chopped
Directions
-
To make the squash, first heat the oven to 450° F. Spread the squash out on a rimmed baking sheet and evenly coat with oil, salt, and pepper.
-
Roast in the oven until just tender, about 18 minutes. Meanwhile, make the marinade.
-
To make the marinade, in a large bowl, combine the lime juice, chile and shallot. Use a Microplane grater to grate the ginger and garlic into the bowl. Stir to combine.
-
Add the honey, then drizzle in the oil and stir to combine. Season with salt and pepper. Throw in the cilantro.
-
When the squash is just tender, immediately transfer the hot squash to the bowl with the marinade, toss to combine, and seal with foil. Let sit at room temperature for about 30 minutes, then transfer the container to the fridge to continue marinating. The squash will be ready at the 30-minute mark, but it will keep in the fridge and get better the longer it sits for up to 3 days.
See what other Food52ers are saying.