Makes 8 servings
2 acorn squash, seeds removed, and cut into 8 equal wedges
2-3 teaspoons olive oil for brushing squash
1/4 cup unsalted peanuts
1/4 cup unsalted pepitas**
juice of 1/2 lime
1/4 teaspoon lime zest
3 tablespoons quality honey
1 tablespoon water
1/4 teaspoon cider vinegar
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
salt, to taste
Preheat oven to 400 degrees F. Line a baking pan with tinfoil (for easy clean up). Brush the flesh of the squash with olive oil and roast flesh side down for 40-45 minutes, or until tender.
In a small skillet over medium heat, add peanuts and pepitas. Heat until golden brown and they begin to pop. Remove from heat.
In a small bowl, combine lime juice, lime zest, honey, water, vinegar, cayenne pepper, cumin, and salt. Whisk until smooth. Just before you're ready to serve the squash, add the sauce to the pan of toasted peanuts and pepitas. Heat on medium until the sauce begins to bubble and becomes syrupy, about 2 minutes. Remove from heat and drizzle over the cooked squash. Serve immediately.
**Pepitas is the Spanish name for pumpkin seeds and are used often if Mexican food. They're available at Mexican markets, specialty markets such as Whole Foods, and many supermarkets. Pumpkin or sunflower seeds make good substitutes.
- Recipe courtesy of Food Blogga.