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Curried Acorn Squash with Pecans
Chef Wayne Nish of March - New York, NY
Adapted by StarChefs

Yield: 4 bento* servings


  • 1 medium acorn squash
  • 1 tablespoon sweet butter
  • 1/2 teaspoons mild curry powder
  • 1/4 cup water
  • Salt and freshly ground black pepper (*see Note)


Peel the acorn squash and cut it into 1-inch strips, then into 1-inch chunks on an angle.

In a skillet, heat the butter over medium heat. Add the curry powder and stir for 1 minute.

Add the acorn squash, water, and salt and pepper to taste, then stir thoroughly. Let the squash cook, covered, over low heat until the water has evaporated and the squash is tender, about 10 minutes. Taste and adjust the seasoning.

For assembly:
We chose a beige and brown shallow plate that echoes the colors of this dish.

Stack the squash pieces in the center with as many angles showing as possible. Scatter the pecan pieces over the squash with the pretty side up.

E Toast the pecans in a single layer in a 325 degree F oven until golden brown, about 7 minutes.

*The black lacquered shokado bento box, covered with a lid and separated into four square compartments, is a common sight at dinner and party tables in Japan. It's also appearing with increasing frequency in American kitchens as an artful way to present everyday food.



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