Red Curry-Roasted Acorn Squash Slices with Cilantro Mint Yogurt
By Deb, Kahakai Kitchen Inspired by Donna Hay & Yotam Ottolenghi
(For 1 Squash)
1 acorn squash
1 Tbsp red curry paste
1 Tbsp coconut or olive oil
salt and freshly ground black pepper to taste
Cilantro-Mint Yogurt (recipe below)
Preheat oven to 425 degrees F. Slice acorn squash into 1/2-inch rings, scoop out any seeds and place in a single layer on a parchment paper-covered baking sheet.
Mix red curry paste and oil together in a small bowl. Spread evenly on top and insides of squash rings. Sprinkle squash slices with salt and black pepper to taste. Roast/bake for about 25 mints or until squash is soft and cooked through to your liking.
Serve warm with the Cilantro-Mint Yogurt sauce
1/2 cup non-fat Greek Yogurt
1 Tbsp fresh cilantro, chopped
1 Tbsp fresh mint, chopped
1/2 Tbsp fresh lime juice, or to taste
Mix all ingredients together in a small bowl.
Cover and chill in fridge to meld flavors.
Notes/Results: Just a few ingredients come together with delicious results. The lightly spiced curry works well with the sweet squash, then the cooling and tangy yogurt sauce contrasts perfectly with the warm squash rings. These would be great as a side dish, but I just gobbled up my squash's worth of rings as my lunch. Although I will eventually get around to making my stuffed acorn squash, this more than satisfied my cravings. I will definitely make these again.
This is my Week 5 dish for the 12 Weeks of Winter Squash Event hosted by my friends Heather and Joanne . Feel free to link up your winter squash dishes during the week at the linky below--or on any one of the other participating blogs.