This side dish recipe was specially developed by Megan Sanchez of Güero Tortas, using our Habanero Infused Salt. Located in Portland’s Northeast Kerns neighborhood, the co-owner and chef serves up bright, creative, and healthy dishes, including (you guessed it) fantastic tortas. Not on your way to Portland any time soon? You can recreate this festive dish in the comfort of your own kitchen. Learn more about Megan and Güero at gueropdx.com and stop by when you’re in town!
4 medium delicata squash
5 cloves garlic, minced
1 packed tablespoon fresh oregano
1⁄2 packed tablespoon fresh thyme
1⁄2 teaspoon ground cinnamon, Mexican preferably
1 teaspoon Infused Habanero Salt
3 tablespoons grapeseed oil
6 pasilla chiles, stemmed and deseeded
2 tablespoons grapeseed oil
1 tablespoon apple cider vinegar
1 cup whole fat plain yogurt
Juice of 1⁄2 of 1 lime
1⁄2 teaspoon cumin seed, toasted and ground
1 pinch Infused Habanero Salt
Toss all the ingredients for the squash together in a large baking dish. Roast at 400 degrees for 40 minutes or until soft. Meanwhile, cut chiles into strips with kitchen shears, then submerge in hot water for 15 minutes. Heat the oil for chiles in a small pan over a medium flame. Add the chile strips to the pan to cook for about a minute. Then add the vinegar, reduce heat, and allow chiles to simmer for another few minutes until soft and well coated in the vinegar and oil. Mix yogurt, lime, cumin seeds, and salt together and spread the mixture over your serving platter. Top with squash and chile ribbons, and garnish with pomegranate seed and cilantro leaves.