Acorn Squash with Pecans
Chef Wayne Nish of March - New York, NY
Adapted by StarChefs
Yield: 4 bento* servings
medium acorn squash
tablespoon sweet butter
teaspoons mild curry powder
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.
a skillet, heat the butter over medium heat. Add the curry powder
and stir for 1 minute.
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.
chose a beige and brown shallow plate that echoes the colors of
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.
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.