sadly, i’ve realised that the squash season seems to be almost already over? how come? i mean, it’s still cold outside. it feels like it’s still squash season. but the retailers and markets around here don’t sell them anymore in all their colorful quirkiness. i’m always sad to see a seasonal veg leave (until next year)…
but luckily, i have a few left on my balcony! always a trick up my sleeve, me. i had this pretty dark green one and thought: why not leave the skin on for once? since it’s so nicely dressed up. the roasted renders the skin tender and eatable, too.
acorn squash with coriander lime salsa ingredients: 1 piece acorn squash, skin on 1 bunch coriander 1 lime, juice and a bit of the zest, too 1 tsp. acacia honey 1 garlic, minced 1 cm ginger, minced 1 drop harissa 1 cm green chili or jalapeno olive oil fleur de sel
directions: preheat the oven to 220 degrees C / 400 degrees F and line a baking sheet with parchment paper. cut the acorn squash in thin slices. brush it with olive oil and season with fleur de sel. place in the oven and roast for about 30 to 40 minutes, until browned. in the meantime, combine the coriander leaves, lime juice and zest, honey, garlic, ginger, harissa and jalapeno, with some more olive oil (about 3 tablespoons) and process in a food blender. season with fleur de sel. arrange the squash on a plate and drizzle over the salsa. serve warm or cold.