search
Loading
|  home | feedback | help          
StarChefs
   

 

Curried Acorn Squash with Pecans
From Chef Wayne Nish, adapted by StarChefs

Yield: Serves 4

Ingredients:

  • 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.

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.

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

 


...Published: 2003
 Sign up for our newsletters!|Print this page|Email this page to a friend
 QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
  Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy