SOUTH ASIAN-INSPIRED SQUASH
This story was created by our partners at the Heavy Table, a weekly culinary newsletter dedicated to covering the best food and drink of the Upper Midwest. Back them on Patreon to receive four distinct email newsletters focused on dining, the restaurant business, spirits, and home cooking: http://www.patreon.com/heavytable
Squash is everywhere this time of year, so we have a moral and economic imperative to use it like crazy, at least until winter arrives in a couple of months. This recipe dresses up ordinary fall squash with heat, brightness, and gingery bite, creating a vegan-friendly but substantial side or light main that makes a dramatic impact in terms of flavor and appearance.
My main adaptation from the Epicurious original was halving the coconut milk, which was so plentiful in the original curry that the finished dish, while extremely tasty, resembled a soup in consistency.
James Norton / Heavy Table
SQUASH COCONUT MILK CURRY
2 Tbsp. vegetable oil
1 small butternut or acorn squash (about 1½ lb.), scrubbed, peeled, quartered lengthwise, seeds removed
2 medium shallots, thinly sliced
6 garlic cloves, coarsely chopped
1 (½") piece ginger, peeled, thinly sliced
1 (13.5-oz.) can unsweetened coconut milk
1¾ tsp. kosher salt
1 Tbsp. Kashmiri chile powder or paprika
½ tsp. cayenne pepper
½ tsp. ground turmeric
¼ cup slivered almonds
1 lime, halved
Cilantro leaves with tender stems (for serving)
Steamed rice (for serving; optional)
Heat oil in a large skillet over medium-high. Cook squash, cut side down, until browned underneath, about 3 minutes. Turn onto other cut sides and cook, undisturbed, until browned, about 3 minutes. Transfer to a plate.
Reduce heat to medium-low and add shallots, garlic, and ginger to same skillet. Cook, stirring often, until translucent and fragrant, about 3 minutes. Stir in coconut milk, salt, chile powder, cayenne, and turmeric.
James Norton / Heavy Table
Increase heat to medium-high and bring to a gentle simmer. Reduce heat to medium-low; return squash to skillet and spoon some sauce over. Cover and cook until squash is fork-tender, 20–25 minutes.
Meanwhile, toast almonds in a dry small skillet over medium heat, tossing often, until golden brown, about 4 minutes. Transfer to a plate and let cool.
Remove squash from heat, uncover, and squeeze lime juice over. (If oil starts to separate from sauce while squash sits, gently whisk to emulsify before serving.) Top with almonds and cilantro. Serve as is or with rice.