Honey-Jalapeño Roasted Acorn Squash

This recipe was from Naturally Ella, a blog that focuses on seasonal vegetarian dishes. She separates recipes not only by seasons, but also by vegetable/fruit. She also gives great advice for people wanting to cook vegetarian. Other notable fall recipes include: Butternut Squash Ravioli, Chipotle Butternut Squash, Black beans & goat cheese tostadas, and Roasted Sweet Potato and Apple Salad. Very good blog! 

So from our CSA share this week, we were able to use the acorn squash & cilantro in this recipe. The recipe from the blog cooked the acorn squash with rice as a main dish but we decided to lose the extra starch. The acorn squash were smaller in size, so we decide to make it as a side to a delicious, fall potato & carrot soup. 

Ingredients

•               1 acorn squash

•               1 jalapeño pepper

•               2 cloves garlic

•               2 tablespoons olive oil

•               2 tablespoons honey

•               2 tablespoons lime

•               ½ teaspoon salt

•               ½ cup uncooked brown rice (or other grain)

•               cilantro, for topping

Instructions

1.            Preheat oven to 400˚.

2.            Cut acorn squash in half, scoop out insides, and cut each half into four wedges. Place shell side down in the baking pan.

3.            Mince jalapeño and garlic. Whisk with olive oil, honey, lime, and salt. Brush over acorn squash.

4.            Bake squash for 20 minutes and brush extra jalapeño mixture over acorn squash. Bake for another 10-20 minutes until squash is tender and golden brown.

5.            Cover rice with water and bring to a boil. Cook for 30-35 minutes until tender.
Layer roasted squash over rice. Drizzle with juice from the bottom of the pan and sprinkle with cilantro.