Calabaza Squash with Golden Raisins and Pine Nuts
November 2006
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)
- 3/4cup 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
- 1/4cup pine nuts, toasted
- 1/4cup golden raisins
- 1/4cup 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.
Tip
Fare exchange
- To replace calabaza with butternut or acorn squash, cut the squash into large chunks, roast, then peel and cut into small pieces.