Choyote squash is different than the other squashes that I know of out there. This one is crisp when it’s raw almost like an apple. When you cook this squash it’s slightly sweet with little flavor. I picked up one choyote squash not knowing what I’d do with it. It just so happened that maybe the next day I came across local chef Tandy Peterson’s recipe for Cocoa Pomegranate Vinaigrette recipe in a Phoenix Home and Garden Magizine. Instantly I thought her vinaigrette or a similar vinaigrette would be great with Choyote Squash. After I read her recipe I figured I’d have to make a similar but different recipe because I didn’t want to use a whole cup of oil and I didn’t have pomegranate juice at home. Instead I used only one tablespoons of oil, some dijon mustard and a few spices that Tandy doesn’t have in her recipe like smoked paprika and cinnamon. My recipe is an inspiration of Tandy’s recipe and is meant to give flavor to the squash with less fat. Tandy’s recipe is a true vinaigrette recipe. You might prefer to do Tandy’s Cocoa Pomegranate Vinaigrette – 1 t. minced shallots, 2 T. pomegranate molasses, 3 T. pomegranate juice, 3 T. apple cider vinegar, 1 cup extra virgin olive oil, 1 t. cocoa powder, 1 pinch cayenne, 1 teaspoon salt. Just shake it up in a mason jar till it’s done. Below is the recipe for Roasted Choyote Squash with Golden Raisins, Toasted Coconut, Toasted Almonds, Scallions in Pomegranate Cocoa Vinaigrette. I did make it a 2nd time and I really enjoyed it more with a little charred cabbage added so that isn’t in this recipe buy it’s something you might want to add.

Ingredients for around 2 servings

1 choyote squash – washed well – cut in rough chunks or cubes – cut around the pit

drizzle olive oil

fresh ground sea salt to taste

fresh ground black pepper to taste

2 Tablespoons unsweetened coconut flakes – toasted at 300 degrees F till brown- (maybe 5 minutes)

12 almonds – crushed – toasted at 300 degrees F (maybe 6-7 minutes)

1 Tablespoon golden raisins

1 scallion – chopped

1/2 teaspoon shallots – minced

1 Tablespoon pomegranate molasses

1 Tablespoon + 1 1/2 teaspoon apple cider vinegar

1 Tablespoon extra virgin olive oil

1 1/2 teaspoon dijon mustard

1/2 teaspoon cocoa powder

1/8 teaspoon cayenne

1/8 teaspoon smoked paprika

pinch cinnamon

pinch sea salt

Directions

Set the oven to 425 degrees F

Put the squash on a small baking sheet and lightly drizzle with oil. The squash stay in till slightly brown on a middle rack in the oven. Mine took about 20 minutes but timing may differ.

While the squash is roasting make the vinaigrette.

In a small mixing bowl ass the shallots, pomegranate molasses, apple cider vinegar, olive oil, dijon, cocoa powder, cayenne, smoked paprika, cinnamon and salt. Mix till emulsified and the golden raisins and let it sit.

As soon as you take the squash out of the oven hit them with fresh ground salt and pepper to taste. If you didn’t toast the coconut and almonds do that now and lower the oven temp to 300 degrees F. The coconut toast really fast like in 5 minutes and the almonds only take a couple minutes more. When ready to serve toss the squash in the vinaigrette and top with the toasted coconut, almonds and scallions.

A SPECIAL THANKS to Chef Tandy Peterson!!!! For sharing her recipe for Cocoa Pomegranate Vinaigrette. I think similar flavors go really well with Choyote Squash Golden raisins, coconut and almonds. Actually I made this a second time and it was even better when I added some charred green cabbage to the Choyote Squash.