My favorite winter squash are delicata, red kuri, buttercup, and hokkaido. all have smooth, dense flesh and tender skins, which do not require peeling.
Ingredients:
- 3 tablespoons unsalted butter
- 2 tablespoons unrefined brown sugar, such as Sucanat
- 1 tablespoon hot curry powder
- 1/4 teaspoon coarse sea or kosher salt
- 2 pounds winter squash, peeled if necessary, seeded, and cut into 2-inch chunks
- 1 cup apple cider
Preparation:
- Preheat the oven to 450°F. Select an ovenproof casserole or skillet large enough to hold the squash in a single layer.
- Melt the butter in the casserole over medium heat. Add the brown sugar, curry powder, and salt, and cook, stirring, until the butter melts. Add the squash and toss to coat.
- Gradually pour the cider down the side of the pan without pouring it directly over the squash. Increase the heat to high and bring to a boil.
- Transfer the casserole to the oven and roast for 30 minutes, basting midway through the cooking time. The squash is done when the tip of a knife does not meet with any resistance when inserted into the squash.
Yield: 4 servings
The foregoing is excerpted from Fresh Food Fast by Peter Berley. All rights reserved. No part of this book may be used or reproduced without written permission from HarperCollins Publishers, 10 East 53rd Street, New York, NY 10022.
