Apple and Guajillo Pepper Reduction in Roasted Acorn Squash

I was introduced to Guajillo chiles after watching chef Rick Bayless's PBS show about authentic Mexican cuisine.

Bayless uses dried guajillo chiles frequently, as they are one of the most popular chiles used in Mexico. He either re-hydrates them and makes a paste by pureeing them or infuses them into liquids and soups.

The guajillo is smoky, kind of spicy but not overly so.  It has a deep flavor and adds a dark, rich crimson color to whatever you are making.

For this dish, I was spontaneously given an acorn squash, an apple, watercress and a few sweet bell peppers.  I had some dried guajillo peppers in the cabinet, along with ham hock stock frozen from the other night.  Here's what I did with them.....

Preheat oven to 400.

Slice the acorn squash in half and remove the seeds.   Place a pat of butter, salt, pepper in the squash. Wrap both halves tightly in foil. Roast in the oven for about 40 minutes.   You can do this well in advance of the below if necessary.

I took about three cups of ham hock stock and added a few sprigs of fresh rosemary, 1 clove of garlic and three dried guajillo peppers (stems removed, seeds removed) to the stock. I let the peppers infuse into the stock on a medium simmer for about 20 minutes.  I then turned down the heat and let the mixture simmer until it reduced in half.  Strain through a fine mesh strainer and return to your small pot.  Add a pat of butter and a squeeze of lemon juice, whisk to incorporate.  Keep on very low heat, just to keep it warm.

Separately, chop a small apple into large cubes.  Add a pat of butter to a pan and melt on medium heat.  Add the apples in one layer and do not move them for about 2-3 minutes, until they get a touch brown and caramelized.  At the point, add a handful of julienned red and/or yellow pepper slices and season with salt and pepper.  Sprinkle with some chopped rosemary. 

At this point, make sure your squash is still warm.  Toss it back into the oven (wrapped in foil) if necessary.

Add the chili reduction to the ingredients in your pan.   Cook on low heat for about 2 minutes, just to bring the flavors together.  Place the squash on a plate and pour all of the contents - sauce, apples, peppers, into the squash.  Add a handful of watercress or arugula on top for a peppery, leafy bite. 

**note - so the squash doesn't slide around on the plate, you can make a small horizontal slice on the bottom of the squash before serving. **