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Roasted Butternut Squash with Black Bean Vinaigrette

Name: Roasted Butternut Squash with Black Bean Vinaigrette
Yield: Serves 6
Cuisine: American
Ingredients: 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

by: REC

October 28, 2010

0 Ratings

Serves 6

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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

Ingredients

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

Directions

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.

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