Mexican-Inspired Squash

When you like something that’s healthy more than the person you’re in a relationship does, there have to be accommodations made.  That’s what this recipe is about.

I love squash.  I loved it when I was a baby.  My mother made my baby food from scratch, since those were the days when baby food still had sugar and salt in it, and some of the yellow vegetables – sweet potatoes and squash especially – were both easy to prepare using a food mill and easy to get me to eat.  My mom would cook batches of vegetables, freeze the prepared food in ice cube trays, and at mealtimes, take out a divided baby dish and put a couple cubes of applesauce in one cavity, a couple cubes of squash or sweet potatoes in another, cereal in the third, then heat it in the oven.

One time when she took me to the pediatrician, he remarked on my skin color.  My mother hadn’t noticed, but the doctor said that I had a bit of a yellow tinge.  They eventually deduced that it was my phenomenally healthy diet that was the culprit.  My mom says she doesn’t remember the doctor telling her to cut back on the yellow-orange stuff, but that not long after that I got to the stage where I could eat more solid foods, and with the introduction of more green vegetables, my yellow color disappeared.

My beloved has never been in any danger of turning himself yellow, but he’ll tolerate some squash as long as there are other things on the menu.  He loves spicy food, so that’s the accommodation.  We had this with black beans seasoned with plenty of lime juice, garlic and cilantro over tortilla chips with a little cheese.  This is scandalously easy if you bake the squash in advance, and baking the squash in advance is also scandalously easy.

1 medium butternut squash

1 t. canola oil for the squash

1 T. canola oil for the pan

3 cloves garlic, minced

1 chipotle chili en adobo, minced

3/4 c. cilantro, minced

1 T. hot sauce (Whole Foods private label)

Juice of half a lime

2 T. orange juice

Salt and pepper to taste

Preheat the oven to 400 degrees.  Wash the exterior of the squash and then split it lengthwise.  If you wish to remove the seeds in order to bake them to use as a snack or plant them, remove them.  If not, they can be left in, as they become quite easy to remove once the squash is baked.  Rub a little oil on both faces of the squash, and lay it flat side down on a baking sheet.  Place the sheet in the oven and bake until the squash is browned and tender when pierced with a fork, about one hour depending on size.

When the squash is cooked, remove the seeds if you have not previously done so.  Turn the squash on its flat side and remove the skin.  Cut it lengthwise into strips, then crosswise into rough cubes.  It will disintegrate on cooking, so don’t worry too much about the uniformity of your cubes.

Heat the canola oil in a deep, wide pot over medium-high until it is hot but not smoking.  Toss in the garlic, chipotle chili, and cilantro, and sizzle until the garlic is fragrant but not browned.  This should take less than a minute.  Add the cubes of squash and stir, turning, until the squash and seasonings are well-mixed.  Season with salt and pepper to taste.  Reduce the heat to medium-low, and cook until heated through if the squash was previously baked and refrigerated.  When it is hot through, add the hot sauce, lime juice, and orange juice.  Stir to combine.  Serve hot.  Makes about 8 servings – depending on who you’re eating with and how much they like squash.

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This entry was posted in Autumn, Easy/Fast, Mexican, Recipes, Winter. Bookmark the permalink.

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