Must tell you about a simple and sumptuous recipe I tried on Monday night. I wanted to try a new preparation for my 2 small Delicata squash that I picked up on Saturday. I liked the late fall pasta recipe I made a few weeks ago, but wanted to prepare the Delicata as a side dish.  After some research, I picked this recipe from Smitten Kitchen that was originally made for acorn squash. It was delicious, and so easy because you don’t even need to peel Delicata. The Chile-lime vinaigrette was tasty enough to eat on its own. I wound up using the vinaigrette as a dipping sauce and would recommend it as delicious dipping sauce for any roasted vegetables, fish, bread, use your imagination.

Roasted Delicata Squash from Summer Tomato

Roasted Delicata Squash with Chile-Lime Vinaigrette
Adapted from Smitten Kitchen and Gourmet, October 2006

Ingredients:

2 small delicata squash, or 1 large
1/2 teaspoon black pepper
1 teaspoon salt
6 tablespoons olive oil
1 garlic clove
1 1/2 tablespoons fresh lime juice, or to taste
1 to 2 teaspoons finely chopped jalapeno
2 tablespoons chopped fresh cilantro

Instructions:

Preheat oven to 450°F. Halve squash lengthwise, then cut off and discard stem ends (no need to peel). Scoop out seeds and cut squash  into half moons 1/2-inch-wide slices. Toss squash with black pepper, 3/4 teaspoon salt, and 2 tablespoons oil on a baking sheet, then arrange in 1 layer. Roast squash, switching position of pans halfway through roasting, until squash is tender and undersides of wedges are golden brown, 20- 25 minutes.

While squash roasts, mince garlic and mash to a paste with remaining 1/4 teaspoon salt. Transfer paste to a small bowl and whisk in lime juice, jalapeno pepper (to taste), cilantro, and remaining 1/4 cup oil until combined. Transfer squash, browned sides up, to a platter and drizzle with vinaigrette, or use as dipping sauce.

Yield: 2-4 servings as a side dish