marsha-tbay
Well-known member
My favorite way is to slice an acorn squash in half, sit face down in a pan of water either in the microwave or oven and cook til somewhat tender.
When they are tender enough, then I pour some maple syrup, just a bit of butter and chopped pecans, stir it all up inside the shell, then put it back in the oven to bake til slightly browned and heated through.
Indian-Spiced Acorn Squash
This recipe serves 6 and comes from Second Helpings from Union Square Cafe Cookbook
The author says this is a comforting side dish that's great with salmon or slowly braised meats.
1/4 c veg oil
4 dried Thai chilies
30 curry leaves (or 2 tsp of yellow or brown mustard seeds. Add the mustard seeds to the pot in step 1, lower the heat and cover the pan to pop the seeds. They will sputter and darken. Return the heat to medium and proceed with the remainder of the recipe.
4 c sliced white onion
2 large acron squash, 4-4/12# total, peeled and cut into large dice (about 10 c)
kosher salt
1/4 tsp freshly ground black pepper
1 tbsp light brown sugar
1 packed cup cilantro leaves
Heat the oil in a 9" pot over med heat until almost smoking. Add the chilies and cook, stirring, for 30 seconds. Add the curry leaves to the pan and cook, stirring, until they have sputtered and darkened, about 15 seconds. Add the onion slices and cook until soft, but not browned, 5 to 7 mintes. Stir in the squash, 1 tbsp of salt and the black pepper. Turn the heat to med low, cover and cook, stirring every now and then, until the squash has cooked to a chunky puree, 50 to 60 minutes.
Remove and discard the Thai chilies. Stir in the brown sugar and cilantro leaves and the remain. 1/2 tsp of salt, or to taste. Spoon into a bowl and serve hot.
When they are tender enough, then I pour some maple syrup, just a bit of butter and chopped pecans, stir it all up inside the shell, then put it back in the oven to bake til slightly browned and heated through.
Indian-Spiced Acorn Squash
This recipe serves 6 and comes from Second Helpings from Union Square Cafe Cookbook
The author says this is a comforting side dish that's great with salmon or slowly braised meats.
1/4 c veg oil
4 dried Thai chilies
30 curry leaves (or 2 tsp of yellow or brown mustard seeds. Add the mustard seeds to the pot in step 1, lower the heat and cover the pan to pop the seeds. They will sputter and darken. Return the heat to medium and proceed with the remainder of the recipe.
4 c sliced white onion
2 large acron squash, 4-4/12# total, peeled and cut into large dice (about 10 c)
kosher salt
1/4 tsp freshly ground black pepper
1 tbsp light brown sugar
1 packed cup cilantro leaves
Heat the oil in a 9" pot over med heat until almost smoking. Add the chilies and cook, stirring, for 30 seconds. Add the curry leaves to the pan and cook, stirring, until they have sputtered and darkened, about 15 seconds. Add the onion slices and cook until soft, but not browned, 5 to 7 mintes. Stir in the squash, 1 tbsp of salt and the black pepper. Turn the heat to med low, cover and cook, stirring every now and then, until the squash has cooked to a chunky puree, 50 to 60 minutes.
Remove and discard the Thai chilies. Stir in the brown sugar and cilantro leaves and the remain. 1/2 tsp of salt, or to taste. Spoon into a bowl and serve hot.