Squash and I have been getting to know each other over the last few years. It all started innocently enough with zucchini and yellow crookneck squash. They’re both pretty mellow and easy to get along with. Things started to heat up a bit when Kelley suggested we feature butternut squash for a month on Seasonal Potluck. This was uncharted territory for me, but I put my inhibitions aside, and sure enough, things worked out splendidly. It wasn’t until spaghetti squash, that I really fell in love and began to identify myself as a “squash fan”
The story doesn’t end there. I still had one squash enemy. Acorn squash. For some reason I was never able to find common ground with acorn squash. It was always too weird and yucky to me, and I never could prepare it in a way that made me excited.
Lately my CSA box has been bursting with acorn squash. I took this as a sign to give it another go, but this time I employed my secret, make-anything-taste-good weapon, curry. I can honestly say, that I did not merely choke this vegetarian acorn squash curry down. I genuinely loved it. It feels good to not quit on something, and finally succeed after so many years of disappointment.
I’d like to thank my mini bestie, Fiona for eating pureed acorn squash daily like a true champion, and inspiring me to keep at it. I couldn’t have done it without you. Acorn squash, it turns out you’re alright after all. I’ll be seeing you again soon.
- 2 Tablespoons olive oil
- 1 Tablespoon red curry paste
- 1 shallot, finely chopped
- 1 garlic clove, minced
- 1 Tablespoon minced fresh ginger
- 2 cups coconut milk
- 1 ½ Tablespoons brown sugar
- 1 Tablespoon soy sauce
- 2 ½ lb. acorn squash, peeled and cubed
- 6 scallions, cut into 1-inch lengths
- ½ cup cilantro leaves
- ½ cup shredded carrots
- Heat oil in a large skillet over medium heat until very hot. Add add curry paste, shallot, garlic and ginger. Stir-fry 1 minute. Add coconut milk, brown sugar and soy sauce, and cook 2 minutes.
- Add squash, and cook 15 minutes, stirring occasionally. Add water if mixture is too thick. When squash is almost tender, add scallions, and continue cooking until squash is tender but still intact.
- Garnish with cilantro and carrots and serve over rice, quinoa or barley.