Acorn Squash Recipe
Chimichurri | Peppadew Peppers | Toasted Pepitas | Pickled Shallots | Cilantro Pumpkin Pesto | Coconut Curry
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Ingredients
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Acorn Squash Ingredients
Method
Preparation Directions
- 1
Prepare the Acorn Squash
Preheat your oven to 400°F (200°C). Cut the acorn squash in half and scoop out the seeds. Brush the insides with olive oil and season with salt and pepper. Place the squash halves cut-side down on a baking sheet.
- 2
Roast the Squash
Roast the squash in the preheated oven for about 30-35 minutes, or until the flesh is tender and easily pierced with a fork.
- 3
Prepare the Pickled Shallots
While the squash is roasting, thinly slice the shallots and place them in a small bowl. Cover with vinegar and a pinch of salt, and let sit for at least 15 minutes to pickle.
- 4
Make the Cilantro Pumpkin Pesto
In a food processor, combine the cilantro, pumpkin seeds, a pinch of salt, and a splash of coconut milk. Blend until smooth, adding more coconut milk as needed for desired consistency.
- 5
Prepare the Coconut Curry Sauce
In a small saucepan, combine the coconut milk and curry powder over medium heat. Stir well and let it simmer for about 5 minutes.
- 6
Assemble the Dish
Once the squash is roasted, remove it from the oven and flip cut-side up. Spoon chimichurri sauce into the center, and top with peppadew peppers, toasted pepitas, pickled shallots, and a drizzle of the coconut curry sauce. Finish by adding a dollop of cilantro pumpkin pesto.
