Curry roasted acorn squash with mint pesto

Sweet, buttery acorn squash contributes a comforting nostalgia to winter menus. Unlike the traditionally milder versions, chef Daniel England's recipe features the captivating piquancy of madras yellow curry.

Chef Daniel England
OMG Hospitality Group, San Diego

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Ingredients

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)
1/2 cup avocado oil
Kosher salt, to taste

Acorn squash
6 acorn squash
8 tbsp. avocado oil
6 tsp. madras yellow curry powder

Instructions

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.

Serves 4 to 6

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