Smoky Adobo-Seasoned Winter Squash
This recipe comes straight off the menu of Maybe Lately’s: a breakfast and lunch restaurant serving up delicious comfort food on Main Street in Viroqua. Jessica loves the simple but huge flavor of this roasted squash that borrows from the flavor profiles of Filipino cuisine. She uses it as the base of the restaurant’s beloved squash melt which comes served on buttered and grilled housemade sourdough with braised collard greens, cheddar cheese, an herby salsa and crunchy fried shallots.
Ingredients
2 medium-sized (or 3 small) winter squash of any kind
¼ cup neutral cooking oil (sunflower, vegetable or olive)
1 tablespoon white vinegar
1-2 teaspoons soy sauce, depending on your salt preference
1 tablespoon smoked paprika
1 teaspoon maple syrup or other sweetener of choice
1 teaspoon turmeric
1 teaspoon pepper
1 teaspoon ancho chili flakes (or other mild chile flake)
1 teaspoon oregano
1 teaspoon onion powder
1 teaspoon garlic powder
Directions
Preheat the oven to 400 degrees F.
Peel the squash and cut it into thick slices. (If you plan to use the squash on a sandwich, cut the slices thick enough that they will have a nice bite, but not be overpowering between two pieces of bread.)
Whisk together the remaining ingredients in a bowl that’s large enough to fit all the squash.
Toss the squash slices in the oil-and-vinegar mixture until well coated, then place them on parchment-lined baking sheets in a single layer. Cook until the squash is softened and just starting to blacken. (Check every 10 minutes for doneness as it will vary with the variety and thickness of squash.)
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