Okay this dish was really easy to make and tasted amazing!!
Roasted acorn squash over gingered fried rice topped with a coconut curry sauce: 45 minutes!
- 1 Acorn Squash
- 3/4 cup Jasmine rice
- 1 thumb of Ginger
- 1 Tbls of Peanut Butter
- 1/2 cup of lite Coconut milk
- 2 cloves of Garlic
- 1 Onion
- Soy sauce
- 5 Carrots
- 1/4 oz of Cilantro
- 1 t curry powder
- 1 t sugar
- Olive Oil
The squash was too big for the box~
Preheat the oven to 400 degrees (I use a small convection oven to keep the heat down in the kitchen). Cut the acorn squash in half and scoop out the seeds. Slice each half into ¾-inch wedges (about half of each line on the squash). Place the wedges in a bowl and drizzle with Olive oil and a pinch of salt; toss until coated. Place the wedges on a foil covered baking sheet and roast in the oven for 35-40 minutes, flipping halfway through cooking until they have a nice brown color.
While the squash is roasting you need to cook the rice and do everything else!
Bring 1 1/2 cups of water to a boil (add pinch of salt) and add rice, cover and simmer about 15 minutes until done. Fluff with a fork and set aside off the heat.
Prep everything else and make the curry:
Peel and dice carrots, peel and dice the onion and mince the ginger and garlic. Chop 3/4 of the cilantro and keep a few leaves for your garnish.
Add 2 tbls olive oil to a large pan over medium heat, add your carrots, onion, half the ginger and cook, stirring until soft and slightly caramelized. Season with salt and pepper. Add the cooked rice to the pan and remove from heat.
Make the coconut curry sauce: I used the pot the rice cooked in after cleaning it of course. Add a drizzle of olive oil to the pot over medium heat, add the garlic, curry powder and the rest of the ginger and cook for 1-2 minutes. Then add your 1/2 cup of coconut milk, 1 tsp of sugar and 1/2 tsp of soy sauce.
Bring the mixture to a simmer, then add the chopped cilantro and a Tbls of peanut butter, stir and remove from heat. Salt & pepper to taste.
Add 1 tsp of soy sauce and a drizzle of olive oil to the rice and vegetable mixture, cook over high heat until the rice becomes crispy stirring often.
Take vegetable fried rice and place several slices of roasted squash on them, drizzle with the curry mixture, garnish with cilantro and enjoy!!