In the end, it's really the quality of the squash that makes or breaks a squash dish. And it's so hard to tell from the outside. I liked the flavor combination, but the final product ended up a bit underwhelming. I think with a different squash, though, it would be great. If anyone knows how to dowse for good squashes, please let me know.
Roasted Acorn Squash with Mint, Sumac, and Pistachios
(adapted from ecurry)
1 medium acorn or butternut squash or pumpkin (about 1-1.5 lbs)
2.5 TB olive oil
1 TB honey
1 TB lemon juice
1/2 tsp cumin, crushed
1 tsp sumac
sea salt, to taste
freshly ground black pepper, to taste
crushed red pepper flakes, to taste
2 tsp dried mint
1/2 c fresh mint leaves, torn
1/4 c shelled roasted pistachios
Instructions1. Carefully cut the squash into half . Scrape off seeds, pulp and strings with a spoon and discard. Slice them in to 1/2 inch thick wedges.Remove the skin if you want, or you may want to leave it in if you find difficult to peel. I usually peel them with a sharp knife before I cook.
2. Combine 2.5 tablespoon olive oil, honey, lemon juice, cumin,, sumac, salt, red and black pepper and dried mint leaves and whisk it.
3. Preheat oven to 375 F. In a baking tray, place the squash wedges, pour the whisked oil and lemon mix and toss well for the wedges to be well coated. Lay wedges on their sides, in a single layer on a baking tray. Roast, and carefully turn halfway through, until golden brown on both sides, about 30 – 40 minutes. When the squash is done baking and is tender and golden brown, remove carefully from oven and toss the seeds and the chopped fresh mint leaves over the squash, toss the slices carefully to evenly spread the seeds and the mint, and bake at 300 F, for about 5 more minutes. Serve warm, with a sprinkle of red crushed pepper, sumac and more mint if you want. Serves 3-4 as a side.