Curried Acorn Squash Recipe
Ingredients
2 1/2 pounds acorn squash
1 medium red onion, chopped
1 1/2 tablespoons corn or safflower oil
1 teaspoon black mustard seeds
1 1/2 teaspoon minced garlic
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander seeds
1/2 teaspoon turmeric
1 teaspoon salt
1 tablespoon packed light brown sugar
2 cups water
3 tablespoons unsweetened dessicated coconut
Instructions
Peel and seed squash and cut into 1-1/2 inch pieces. Heat a 4
quart heavy kettle over moderately low heat until hot. Cook
onion in oil, stirring, until just softened. Add mustard seeds
and cook over moderate heat, stirring, until they begin to
pop, about 20 seconds.
Add garlic, cumin, coriander seeds, turmeric, salt, and
brown sugar and cook, stirring, 30 seconds. Add squash,
stirring to coat with seasoning, and add water.
Boil mixture over moderately high heat, stirring
frequently, 10 minutes. Add coconut and salt to taste and
cook, stirring, until squash is just tender and liquid is
evaporated, about 5 minutes.
Yield: 4 servings |