CURRY ROASTED ACORN SQUASHwith mint pesto
Sweet, buttery acorn squash contributes a comforting nostalgia to winter menus. Unlike the traditionally milder versions, England’s recipe features the captivating piquancy of madras yellow curry.
Serves 4 to 6
Acorn squash 6 acorn squash 8 tbsp. avocado oil 6 tsp. madras yellow curry powder
Mint pesto 2 cups mint leaves picked from stems 1 cup chopped Italian parsley
1/2 cup toasted pine nuts 1/4 cup evaporated milk 4 garlic cloves 4 scallions, roots removed and chopped Zest and juice of 2 limes 2 tbsp. fish sauce (optional)
For pesto: Add mint, parsley, pine nuts, evaporated milk, garlic, scallions, lime and fish sauce to a food processor and blend until smooth. Slowly drizzle oil to emulsify. Season with salt. To complete: Preheat oven to 350 degrees. Cut squash down the middle and scoop out seeds and pulp. Cut squash into half rings. Place in a large mixing bowl, drizzle with oil and season with curry powder. Toss evenly to combine. Spread on a baking sheet. Bake for 15 to 20 minutes or until soft and slightly browned. Spread 1/2 cup pesto on a plate and arrange roasted squash on top. You will have leftover pesto, which will keep up to 4 days in the refrigerator.
1/2 cup avocado oil Kosher salt, to taste
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January/February 2021
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