Curried Acorn Squash with Pecans
From Chef Wayne Nish, adapted by StarChefs
Yield: Serves 4
- 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.
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.