Soups & Sauces › Acorn Squash, Date & Jalapeno Salsa

Acorn Squash, Date & Jalapeno Salsa

Golden acorn squash, sweet dates and the unmistakable punch of jalapenos combine to make a salsa you'll want to serve with everything. Our suggestion? Use it to top off chipotle-rubbed and serrano-stuffed Wild Boar Tacos. That ought to be enough heat for you!

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About Brian Poe

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About Acorn Squash, Date & Jalapeno Salsa

Golden acorn squash, sweet dates and the unmistakable punch of jalapenos combine to make a salsa you'll want to serve with everything. Our suggestion? Use it to top off chipotle-rubbed and serrano-stuffed Wild Boar Tacos. That ought to be enough heat for you!

About Brian Poe

Chef Brian Poe is a seasoned and skilled chef, continually pushing himself and his food to the max. Originally from a small town in Georgia, Poe began his serious cooking career during the 1996 Olympic Games held in Atlanta. From there he made his move out west and began to hone his skills at the Pinon Grill, located within the  Millennium Scottsdale Resort in Arizona. In 2003 Poe moved to Boston as Executive Chef and Director of Food & Beverage for the renowned Season’s Restaurant at the Millennium Bostonian Hotel. Poe explores the food scene everywhere he goes, from farms, to production lines, to family barbeques. In February 2009 Chef Poe partnered with The Rattlesnake to create POE @ Rattlesnake Bar & Grill. The new menu intertwines Mexican cuisine with flavors from the Southwest and South America.

Recipe

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Ingredients

  • 2 acorn squash, skin & seeds removed, diced & drizzled with olive oil
  • 1 bay leaf
  • pinch of cinnamon
  • 2 tbsp brown sugar
  • salt & pepper
  • ½ cup white wine
  • 1 star anise

In mixing bowl & after the squash has cooled add the following:

  • a dash of olive oil
  • a dash of rice wine vinegar
  • salt & pepper to taste
  • ½ cup dried dates, diced
  • 1 bunch scallions, finely chopped
  • 1 bunch of cilantro, chopped
  • 2 jalapenos, seeds removed & diced

How-to

  1. Preheat oven to 350º
  2. Combine first 7 ingredients in a shallow roasting pan. Cover with foil and roast for about 20 minutes (may take longer - but the key is to pull the pan from the oven just before the squash is fully cooked so that it remains slightly firm and colorful). Let cool.
  3. In a mixing bowl, add the next 7 ingredients.
  4. Then add your squash and its juices.
  5. Add the remaining liquid from the roasting pan
  6. Serve with Wild Boar Tacos!

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