Roasted Butternut Squash with Black Bean Vinaigrette

Ingredients

• 1
  
  butternut squash(2-21/2 pounds)
  
• 2
  
  tablespoons Asian fermented black beans,rinsed, drained, chopped
  
• 1
  
  tablespoon lemon juice
  
• 1
  
  tablespoon rice vinegar
  
• 1
  
  tablespoon sesame oil
  
• 1
  
  tablespoon dry sherry
  
• 1
  
  clove garlic, pressed
  
• 1/2
  
  teaspoon minced ginger root
  
• 1/2
  
  teaspoon ground black pepper
  
• 1/2
  
  teaspoon soy sauce
  
• 1/2
  
  teaspoon lemon zest
  
• 1
  
  small green onion, minced
  
• 2
  
  tablespoons chopped cilantro
  

Directions

1. Peel, seed, quarter lengthwise the squash then cut crosswise into 1/4 inch thick slices
2. Arrange squash slices on an oiled baking sheet and roast at 350 degrees 15 minutes or till tender; cool
3. In a small bowl whisk together the rest of the ingredients except cilantro till well mixed.
4. Arrange the squash slices in a serving dish and drizzle the vinaigrette over top, garnishing with the cilantro.