Sometimes just making stuff up pays off really nicely. I had a bag of roasted hatch green chiles from Central Market and acorn squash from my Farmhouse Delivery so I decided to use them together. This all ended up being a lovely blend of flavors, and so, so easy to make. I have had a cilantro-lime glaze in the rotation for many years now... it pairs really well with a huge variety of foods. I usually serve it on grilled fish, chicken, or vegetables. I modified my normal approach a bit so it is less cilantro-heavy to avoid overpowering the chiles. The heat level on this was right where I like it, just a moderate and temporary burn right after swallowing a bite; you can use fewer or more chiles depending on your preferences.
Roasted Acorn Squash with Hatch Green Chile Glaze
Yield: 4 servings
- 2 roasted hatch green chiles, seeds removed
- 1 tsp mustard seeds
- 1/2 C loosely-packed cilantro leaves
- 1/2 C fresh lime juice
- 2 T honey
- 2 acorn squash
- Preheat oven to 400º.
- Blend all ingredients except acorn squash until thoroughly combined. Adjust flavorings to taste.
- Halve the squash and scoop out flesh. Place upside-down in a roasting pan filled with about 1/2" of water.
- Bake at 400º for 30–40 minutes or until you can pierce the squash easily through the skin.
- Remove from pan and cut each piece in half.
- Place on serving plate and drizzle liberally with the glaze.
Meatless Monday is a world-wide movement to reduce meat consumption for personal health reasons and for the health of the planet. See more info here.