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Side Dish
Mexican
6 - 8 servings
15 minutes
30 minutes
2 whole Carnival squashes (1 pound each)
1/4 teaspoon salt, preferably kosher salt plus more salt to taste
2 tablespoons olive oil
1 whole red onion, chopped medium size
1/4 teaspoon ground cumin
1 pinch ground cayenne
1 pinch ground cloves or allspice
2 whole plum tomatoes, diced
2 tablespoons cider vinegar
1/4 teaspoon honey
1/2 cups cilantro, coarsely chopped (no stems)
With a vegetable peeler, zip skin from squash, leaving what remains naturally in the indentations.
Trim the ends and cut the squash in half lengthwise.
With a melon baller or spoon, scrape out and discard the seeds and fibers.
Cut crosswise into 1/2 inch slices.
Set the slices on the rack of a large steamer and sprinkle with 1/4 teaspoon salt; cover and steam until tender, 5 to 10 minutes. (Alternatively, do not slice the squash, but place the halves, cut side up, in a shallow dish with 2 tablespoons water. Sprinkle with 1/4 teaspoon salt, cover with plastic wrap and microwave on high power for 7 to 10 minutes, or until tender. Let cool for 5 minutes, and then slice.)
Transfer the cooked squash to a serving dish.
Heat 1 tablespoon of the oil in a skillet over medium heat.
Add onions and sauté until tender, about 2 minutes.
Add cumin, cayenne and cloves or allspice; stir briefly.
Reduce the heat to low and add tomatoes, vinegar and honey; cook, stirring just until the tomatoes are juicy.
Remove the pan from the heat, stir in half the cilantro and the remaining 1 tablespoon oil; season with salt.
Spoon the sauce over the reserved squash and sprinkle with the remaining cilantro. Serve warm or at room temperature.
