Wait for it

My mother, in her infinite wisdom, tried oh so very hard to instill an unwavering sense of patience in me. As she carefully placed the essential social norms in the bookshelves of my conscience, however, she probably found that the tome of patience somehow just never quite right. As a result, she's got a daughter that wants tomorrow to happen today, and even worse, that devours roasted squash right off the baking pan. Disgraceful!

I first made this recipe last winter, when it seemed like the warmth of the oven could solve all of the world's problems. I remember not expecting much, but then being pleasantly surprised by the complement of the nutty squash and the various layers of flavor from the vinaigrette. This time around I was patient enough to plate it (I had company!) But I had to fight temptation :)

Roasted Acorn Squash with Chile Lime Vinaigrette
adapted from Gourmet

1 large acorn squash
3 tbs. olive oil
1 garlic clove, minced
2 tbs. fresh lime juice
1 tbs. honey
1 thai red bird chile, minced

Preheat oven to 400 degrees Fahrenheit. Cut the ends off the squash and then slice along the ridges (I recommend using a good knife or recruiting someone who's pretty strong to do this, as acorn squash is a stubborn vegetable). Place the pieces in a bowl and toss with the olive oil, salt, and pepper (to taste). When the pieces are evenly coated, place them on a baking sheet, cut sides down, and put the sheet in the oven.

In the meantime, place the minced garlic in a bowl and smash with a bit of salt. Then add the lime juice and honey and stir. Taste the mixture- it should have a good combination of lime and sweetness. Add more lime if necessary. Then add the chile.

The squash takes about 30 minutes to cook, but I'd check about 15 minutes into the process and flip the pieces. You want them to be golden and tender.

When the squash is done, place it on a plate and carefully pour the dressing over the pieces.

Enjoy!