From Wayne Nish: March, New York, NY
Curried Acorn Squash with Pecans
Serves 4
Ingredients:
- 1 medium acorn squash
- 1 tablespoon sweet butter
- 1/2 teaspoons mild curry powder
- 1/4 cup water
- Salt and freshly ground black pepper (*see Note)
Peel the acorn squash and cut it into 1-inch strips,
then into 1-inch chunks on an angle.
In a skillet, heat the butter over medium heat. Add
the curry powder and stir for 1 minute.
Add the acorn squash, water, and salt and pepper
to taste, then stir thoroughly. Let the squash cook, covered, over low
heat until the water has evaporated and the squash is tender, about
10 minutes. Taste and adjust the seasoning.
ASSEMBLY
We chose a beige and brown shallow plate that echoes
the colors of this dish.
Stack the squash pieces in the center with as many
angles showing as possible. Scatter the pecan pieces over the squash
with the pretty side up.
*NOTE Toast the pecans in a single layer in a 325
degree F oven until golden brown, about 7 minutes.
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