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.