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Albuquerque Innsights

A local innkeeper knows New Mexico secrets and tells anyone who will listen.

Baked Acorn Squash Recipe – Southwest Style

It’s that time of year when acorn squash and other wonderful winter squash abounds at the supermarkets and fruit stands. I like winter squash, but I am tired of the same old preparations with butter and sugar. This is a different kind of Acorn Squash recipe in that it’s not the usual sweet baked squash, and I’ve added limes and jalapeños to take it to the southwest side of my culinary escapades.

A friend of mine had this for dinner as a side at her friends one night. She took some home, let me taste it and I just had to make it myself. It’s really simple to make and a nice diversion from the many, many baked Acorn Squash recipes out there. I don’t want sugar, butter and cinnamon – again.

I had no idea of the quantities of any of the ingredients so I experimented. Here’s what you will need, and don’t be afraid to experiment on your own. And I am sure this recipe will work well with butternut, pumpkin or any other winter squash – the flavors match up so well.

Ground allspice1 small acorn squash (was perfect size as a lone side dish for two in place of veggie and potato)
1+ tbsp olive oil
1 tsp fresh ground cardamom seeds ( I used a mortice and pestle to crutch  the seed because it is so aromatic, and I like to munch on the seeds as I work. Don’t forget to take the paper like cover off the seeds first!)
1 tsp finely ground allspice ( I keep a separate coffee grinder for this job)
crushed cordomonAcorn Squash Wheels2 key limes (Any limes will do – I just like how juicy key limes are)
1 small jalapeño
salt to taste

Preheat oven to 400º
1- Slice acorn squash in 1/2″ or so slices and remove seeds and pulp.
2 – Brush all over with olive oil and place on baking pan single layer.
3 – Remove skin from limes, remove seeds and chop finely.
4 – Core the jalapeño and slice very thin in rounds.
5 – Mix limes and jalapeños in a bowl and set aside.
6 – Sprinkle the salt, cardamom and allspice onto both sides of the squash, return to cookie sheet and bake at 400º for 30 to 40 minutes or until tender.
limes nd jalapenos7 – Remove squash from the oven and serve as rounds or cut squash into chunks. It has been my experience that sometimes you will need to remove the skin and sometimes you can eat it. You be the judge.
8 – Top the rounds with the lime and jalapeño mix, or toss the mix in with the chunks – your call.

This acorn squash is good warm or cold. Enjoy!

I know the best things to eat in Albuquerque!
Sarah Dolk, Adobe Nido Bed & Breakfast
Expert on Destination Albuquerque and Central New Mexico!

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copyright 2009 :: sarah dolk, adobe nido bed and breakfast, albuquerque nm :: photos by susan see, abq, nm & marianne groszko, mariannephotography.net