Lazy Baked Squash with Goat Cheese, Arugula & Lime Vinaigrette

Thank you so much, Molly Hays of Remedial Eating, for posting the methodology for this squash. This squash is truly a revelation – no longer will I have to endanger limbs and make my Darling Husband cringe in terror as I attack hard squash with a meat cleaver.

If you’re not familiar with Remedial Eating, check the link out. Molly’s writing is full of beautiful prose and her recipes are homey and comforting with interesting flavor combinations/takes on flavors – plus, she lives in (one of) my home town(s). So, there’s that.

I made this squash on a busy weeknight and the whole thing took 48 minutes from start to table. I will be repeating this dish’s success many times over the course of this winter – and see visions of weekly squash roasts in my Monday nights future. I’m dying to try some of the flavor combos listed at the end of Molly’s post – and am itching to add a few more of my own like:

Aged balsamic vinegar & pecorino cheese

Toasted garlic, chili or chipotle powder, egg & stout cheese (pecorino? glouchester? aged sheep gouda?)

Toasted cashews, curry, cilantro & lime

Apple, toasted pecan & lemon/lime vinaigrette

Bacon, toasted pecan & bleu cheese

Apple, sage, bacon & toasted pecan

The possibilities are endless.

This side is fantastic when served alongside a nice London broil – or a minute steak – or alone for lunch; whatever your fancy.

Lazy Baked Squash with Goat Cheese, Arugula & Lime Vinaigrette

Adapted from Lovely Squash for Lazybones from Remedial Eating

1 acorn squash
1-1.5 ounces goat cheese per squash half (omit if strict paleo, vegan or doing Whole30)
1 Tbsp. grapeseed oil
1 tsp. lime or lemon juice (I used my go-to bottle of salvation, Nellie’s Key Lime juice)
1 tsp. spicy mustard (I used Gulden’s Spicy Brown Mustard)
1 big pinch kosher salt
A few cracks fresh black pepper
Chipotle to sprinkle
1 big hand full arugula per squash half

Preheat your oven to 375. Place your squash on a cookie sheet wrapped in tin foil and slap into the oven. Let bake 30-45 minutes, or until your knife goes in with minimal effort.

Slice the squash in half and place cut side down on the prepared sheet. Slip back into the oven until you can pierce the thickest part of your squash and it gives absolutely no resistance – like a knife through hot butter. This should take 15-30 minutes.

Remove the tray from the oven and set aside to cool until handleable – or if you’re impatient like me – let cool for 2 minutes and then pick up with a dish towel,  and scoop the squash guts out.

Sprinkle with goat cheese, vinaigrette and chipotle powder. Top with arugula.

Serves 2