Comments on: acorn squash with chile-lime vinaigrette http://smittenkitchen.com/2006/10/unflinchingly-good-things/ Sat, 21 Nov 2009 04:52:52 -0500 http://wordpress.org/?v=2.8.6 hourly 1 By: Stephanie http://smittenkitchen.com/2006/10/unflinchingly-good-things/#comment-331240 Stephanie Fri, 13 Nov 2009 19:43:11 +0000 http://smittenkitchen.com/2006/10/unflinchingly-good-things#comment-331240 I made this two nights ago and I'm still thinking about it! At first I thought making 2 squash would be too much just for my honey and I, but we wanted more! I just love the contrasting flavors. My fiance always says that he doesn't like squash, but he loved this. I'm convinced that it's because it doesn't have that sweetness overload that most recipes for acorn squash and sweet potatoes have. Thanks Deb! I made this two nights ago and I’m still thinking about it! At first I thought making 2 squash would be too much just for my honey and I, but we wanted more! I just love the contrasting flavors. My fiance always says that he doesn’t like squash, but he loved this. I’m convinced that it’s because it doesn’t have that sweetness overload that most recipes for acorn squash and sweet potatoes have.

Thanks Deb!

]]> By: Suezy http://smittenkitchen.com/2006/10/unflinchingly-good-things/#comment-331006 Suezy Thu, 12 Nov 2009 14:05:05 +0000 http://smittenkitchen.com/2006/10/unflinchingly-good-things#comment-331006 I made this last night, and it was the highlight of our meal. Loved all the flavors, and the fact that it didn't include sugar, nutmeg or cinnamon! I made this last night, and it was the highlight of our meal. Loved all the flavors, and the fact that it didn’t include sugar, nutmeg or cinnamon!

]]> By: Amy http://smittenkitchen.com/2006/10/unflinchingly-good-things/#comment-330566 Amy Mon, 09 Nov 2009 17:40:09 +0000 http://smittenkitchen.com/2006/10/unflinchingly-good-things#comment-330566 Perfect! We've made this squash about once a week since I tried this recipe. We love the combination of the natural sour, spicy, and sweet. Our new favorite! Perfect! We’ve made this squash about once a week since I tried this recipe. We love the combination of the natural sour, spicy, and sweet. Our new favorite!

]]> By: jasmine http://smittenkitchen.com/2006/10/unflinchingly-good-things/#comment-325688 jasmine Sun, 18 Oct 2009 18:02:32 +0000 http://smittenkitchen.com/2006/10/unflinchingly-good-things#comment-325688 I'm making this dish right now. I've made the mistake of not setting the oven at 450 for this recipe. What results is hard skin. Just make sure your oven is preheated to 450, and you should be fine (e.g., no need to peel). I also like to put it in for more than 35 minutes, just to get it even softer with crisp edges. Also, I've modified the vinaigrette so that it's much more cilantro-based. The recipe posted here is lighter in the sauce than I've been doing. I’m making this dish right now. I’ve made the mistake of not setting the oven at 450 for this recipe. What results is hard skin. Just make sure your oven is preheated to 450, and you should be fine (e.g., no need to peel). I also like to put it in for more than 35 minutes, just to get it even softer with crisp edges. Also, I’ve modified the vinaigrette so that it’s much more cilantro-based. The recipe posted here is lighter in the sauce than I’ve been doing.

]]> By: Amy http://smittenkitchen.com/2006/10/unflinchingly-good-things/#comment-325199 Amy Wed, 14 Oct 2009 20:13:06 +0000 http://smittenkitchen.com/2006/10/unflinchingly-good-things#comment-325199 I'm new to acorn squash but very excited to try this tonight. Can anyone clarify the skin issue? You don't have to peel this? Is it because it separates on its own or because it's edible? Help. I’m new to acorn squash but very excited to try this tonight. Can anyone clarify the skin issue? You don’t have to peel this? Is it because it separates on its own or because it’s edible? Help.

]]> By: jasmine http://smittenkitchen.com/2006/10/unflinchingly-good-things/#comment-324558 jasmine Sat, 10 Oct 2009 21:17:34 +0000 http://smittenkitchen.com/2006/10/unflinchingly-good-things#comment-324558 Just want to thank you for this dish. I've made it several times in the past couple years. It's always a hit! Just want to thank you for this dish. I’ve made it several times in the past couple years. It’s always a hit!

]]> By: Lauren http://smittenkitchen.com/2006/10/unflinchingly-good-things/#comment-324385 Lauren Fri, 09 Oct 2009 00:37:11 +0000 http://smittenkitchen.com/2006/10/unflinchingly-good-things#comment-324385 yummmmm...made this tonight. What a lovely fall dish to have on a cold October night. Can't wait to make this for a get-together with friends and "wow" em'. Thanks for all of the wonderful recipes!!! yummmmm…made this tonight. What a lovely fall dish to have on a cold October night. Can’t wait to make this for a get-together with friends and “wow” em’. Thanks for all of the wonderful recipes!!!

]]> By: Lisa http://smittenkitchen.com/2006/10/unflinchingly-good-things/#comment-323998 Lisa Wed, 07 Oct 2009 00:07:00 +0000 http://smittenkitchen.com/2006/10/unflinchingly-good-things#comment-323998 Can you please post the haricots vert recipe as well? Congratualtions on your new little boy! Can you please post the haricots vert recipe as well? Congratualtions on your new little boy!

]]> By: Julia http://smittenkitchen.com/2006/10/unflinchingly-good-things/#comment-316351 Julia Tue, 01 Sep 2009 02:10:01 +0000 http://smittenkitchen.com/2006/10/unflinchingly-good-things#comment-316351 My compost pile generously grew 10 acorn squash all by itself this summer, so I have been looking for recipes. Made this tonight using a jalapeno that had turned red. It was just delicious! Was skeptical about leaving the skin on, but it was very tender. My compost pile generously grew 10 acorn squash all by itself this summer, so I have been looking for recipes. Made this tonight using a jalapeno that had turned red. It was just delicious! Was skeptical about leaving the skin on, but it was very tender.

]]> By: deb http://smittenkitchen.com/2006/10/unflinchingly-good-things/#comment-313233 deb Fri, 14 Aug 2009 16:52:48 +0000 http://smittenkitchen.com/2006/10/unflinchingly-good-things#comment-313233 I believe it was roasted green beans from that month's Cooks Illustrated. They were good, but my favorite is still just to boil them for two to four minutes. I believe it was roasted green beans from that month’s Cooks Illustrated. They were good, but my favorite is still just to boil them for two to four minutes.

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