Winter Squash with Crema, Cotija, Pecans and Apples

Ingredients

• 1 medium kabouch, red kuri or other winter squash, peeled, seeded and cut into 1-1/2-inch-thick pieces
• 2 Tablespoons extra-virgin olive oil, divided
• 3/4 teaspoon salt
• 1/2 teaspoon nutmeg
• 1/4 cup crema
• 1 Tablespoon fresh lime juice
• 2 Tablespoons buttermilk
• 1/4 Fuji or Gala apple, thinly sliced crosswise
• 2 oz. cotija cheese
• 1/4 cup chopped pecans, toasted

Instructions

1. Preheat the oven to 425 degrees F. Toss the squash with half of the olive oil, salt and nutmeg in a shallow baking dish. Roast until tender and slightly charred, about 20-25 minutes.
2. In a bowl, mix the crema, lime juice, buttermilk and the remaining olive oil with a pinch of salt. Drizzle the squash with the crema dressing and toss lightly to coat. Transfer to a serving dish and garnish the dish with slices of fresh apple, freshly grated cotija, pecans and a drizzle of olive oil.

Cook’s notes