Chipotle Lime Roasted Delicata

Sounds like an oxymoron. Delicate and Chipotle. There is nothing delicate about this delicious dish. The zing of the lime and the heat of the chipotle guarantee some power eating. Sure, you could go lighter on the powder, but why? This is fantastic.

I love Delicata. You don't have to peel them, and they are so creamy. When roasted, they have that creamy inside which puts potatoes to shame. Sure, you have to watch portion size and count those carbs, but the nutrition is worth it. These are really healthy in moderation.

This month's Diner News is all about Squash. I learned a lot putting the News together. You practically need a field guide to figure out what is what among gourds. I know you certainly cannot trust the labels or the produce guys. Kabocha, Buttercup? Too hard to tell for me. It seems every squash at my store broke one of the identification rules. So we just ate them up anyway. Whatever the name...I can easily ID the Delicata, even though my label called it a Delicate. I prefer the A.

Chipotle Lime Roasted Delicata

2 Delicata squash, halved lengthwise, seeds and pulp scooped out
4 tbsp olive oil, divided
1 – 2 tsp chipotle powder, depending on how spicy you like it
1/4 tsp salt
2 tbsp lime juice, divided
1/4 cup chopped cilantro

Preheat oven to 400 degrees. Cut the squash halves crosswise into roughly half inch chunks.

In a plastic bag, toss squash with 2 tablespoons oil, 1 tablespoon lime juice, chipotle powder and salt. In a large baking dish, arrange squash in a single layer. Roast until fork tender and crispy, flipping halfway through, for about 25 minutes.

Whisk together remaining 2 tablespoons olive oil with the remaining tablespoon lime juice. When squash is done, drizzle dressing over top and sprinkle with the chopped cilantro.

 Want lots of other fantastic squash recipes? They are in the October Diner News. Order here.