Yield:
Serves 4 

This flavor-packed side dish recipe comes from Chef Zach Meloy of Pulpit Suppers in Atlanta, Georgia.

How to Make It

Step 1

Prepare the Roasted Squash: Preheat oven to 425°F. Toss together squash quarters, oil, paprika, cumin, garlic, salt, and pepper in a large bowl. Spread out on sheet tray, and roast in preheated oven until tender and caramelized on the edges. Reserve warm.

Step 2

Prepare the Chipotle Honey: Stir together honey, chipotle, and pepper in a small bowl. Set aside.

Step 3

Prepare the Tillamook Cheddar Crisps: Heat oven to 325°F. Line a sheet tray with parchment paper. Toss together shredded Tillamook Cheddar and flour in a mixing bowl. Spread mixture in a thin layer on prepared sheet tray, and bake for 15 minutes. Rotate sheet tray, and bake another 15 minutes, or until cheese crisps are golden. Remove from oven, and allow to cool.

Step 4

Prepare the Charred Onion: Heat a heavy bottomed skillet or grill pan over medium-high. Slice onions into 1-inch thick "steaks", and season with salt and pepper. Add oil to heated skillet, and carefully add onion "steaks". Sear until completely black across the cut side. Turn and repeat. Remove from heat, and allow to cool slightly. Break onion apart into separate rings. Reserve warm.

Step 5

Prepare the Lime Yogurt: Stir together all ingredients in a small bowl.  

Step 6

Divide Roasted Squash among 4 plates. Top each with a dollop of the Lime Yogurt; drizzle Chipotle Honey across squash quarters, and top with Charred Onion rings and cracked shards of Cheddar Crisps. Serve immediately.

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