thai style roasted squash

  • 1 medium honeynut squash (about 2 pounds)
  • 1 medium shallot
  • 1 tablespoon grapeseed oil
  • 1/8 teaspoon salt
  • 2 teaspoons rice vinegar
  • 2 teaspoons lime juice
  • 2 teaspoons fish sauce
  • 1/4 teaspoon sugar
  • 1/4 cup cilantro, roughly chopped
  • Freshly ground black pepper

Preheat oven to 425°.

With your heaviest, sharpest knife, cut the squash in half. Scrape out the seeds with a spoon. Peel each half and cut into 1/2-inch cubes. Place the cubes on two rimmed baking sheets. Peel the shallot and cut crosswise into 1/4-inch slices. Mix the shallot slices with the squash pieces.

Drizzle the squash and shallots with oil, sprinkle with salt and toss until evenly coated. Roast for 25-30 minutes, stirring every 10 minutes, until the squash is browned and soft. Transfer to a medium bowl.

While the squash roasts, whisk together the rice vinegar, lime juice, fish sauce and sugar in a small bowl. Drizzle over the squash and shallots and add the cilantro. Season with lots of black pepper and stir to combine. Serve warm or at room temperature.