This recipe was adapted from the Mitsitam Native Foods Café at the National Museum of the American Indian in Washington, D.C.
Makes: 8 servings
Prep: 15 mins
Cook: 20 mins
- 2 cups pecan, hickory or other wood chips
- 2 pounds calabaza squash, peeled and cut into 1 1/2-inch cubes (about 6 cups)
- 3/4 cup plus 2 tablespoons vegetable oil
- Salt and freshly ground pepper
- Juice of 2 limes (about 1/4 cup), plus 1 teaspoon grated zest
- 2 tablespoons rice wine vinegar
- 1 tablespoon honey
- 1 clove garlic, finely chopped
- 1/2 shallot, finely chopped
- 1/4 cup pine nuts, toasted
- 1/4 cup golden raisins
- 1/4 cup chives, coarsely chopped
- Fire up a charcoal or gas grill or preheat the oven to 400 degrees . Soak the wood chips in a large bowl of water for 30 minutes; drain. When the charcoal grill is ready, toss the chips directly onto the coals. If using a gas grill or oven, enclose the chips in a foil pouch and poke holes in the foil; place the pouch on the gas grill flame or on the oven floor.
- On a baking sheet, toss the squash with 1/4 cup vegetable oil and spread out in a single layer. Season lightly with salt and pepper. Smoke and roast the squash on the grill or in the oven until tender when pierced with a fork, 20 to 30 minutes. Let cool completely.
- Meanwhile, in a medium bowl, whisk together the lime juice and zest, vinegar, honey, garlic and shallot. Gradually whisk in the remaining 1/2 cup plus 2 tablespoons vegetable oil. Season the vinaigrette with salt and pepper.
- In a medium bowl, toss together the squash, pine nuts, raisins and vinaigrette until combined. Add the chives and more salt and pepper to taste.
- To replace calabaza with butternut or acorn squash, cut the squash into large chunks, roast, then peel and cut into small pieces.