Side Dish
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
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
Photo: © 2021 Walter Wilson