Make Ahead

Roasted Butternut Squash with Black BeanĀ Vinaigrette

October 28, 2010
0 Ratings
  • Serves 6
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

What You'll Need
  • 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
  1. Peel, seed, quarter lengthwise the squash then cut crosswise into 1/4 inch thick slices
  2. Arrange squash slices on an oiled baking sheet and roast at 350 degrees 15 minutes or till tender; cool
  3. In a small bowl whisk together the rest of the ingredients except cilantro till well mixed.
  4. Arrange the squash slices in a serving dish and drizzle the vinaigrette over top, garnishing with the cilantro.
Contest Entries

See what other Food52ers are saying.

0 Reviews