A delightfully different way to prepare spiced acorn squash, here it is lightly sweetened with brown sugar and coconut.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
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
Preparation:
Peel and seed acorn 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
Recipe Source: Cooking Secrets of the C.I.A. (Chronicle Books)
Reprinted with permission.
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
Recipe Source: Cooking Secrets of the C.I.A. (Chronicle Books)
Reprinted with permission.
