Sprinkle with the cilantro and serve immediately over steamed rice. Remove the pan from the heat and stir in the lime juice. Stir in the squash, return to a simmer, reduce the heat to medium low, and continue to simmer, stirring occasionally, until the squash is fork-tender but still firm, about 20 to 25 minutes. Add the coconut milk, water, soy sauce, and remaining 1/2 teaspoon of salt, stir to combine, and bring to a simmer. Add the curry paste, stir to coat the onion-pepper mixture, and cook until fragrant, about 1 minute. Add the peppers, garlic, and ginger, stir to combine, and cook until fragrant, about 1 minute. Place 1/2 tablespoon butter and 1/2 tablespoon maple syrup in the cavity of each squash. Step 1: Cut the squash in half Cooking acorn squash is super easy, but cutting can be a challenge given its tough shell. Transfer to a parchment- or foil-lined baking dish or sheet pan and lightly coat with olive oil and salt. Place the squash, cut sides up, on a sheet pan. Add the onion and 1 teaspoon of the salt and cook, stirring occasionally, until the onion has softened, about 6 minutes. Prick the squash with a knife in about 5 places. Enjoy Roasted Acorn Squash Serving Suggestions This baked acorn squash is a delicious fall side dish. The exact timing will depend on the size and freshness of your squash. Heat the oil in a large frying pan over medium heat until shimmering. Cook the squash for 25-40 minutes in a 425-degree oven, or until it’s tender and golden brown around the edges. Steamed white rice or steamed brown rice, for serving. 1/4 cup coarsely chopped fresh cilantro. 2 teaspoons freshly squeezed lime juice. 1 medium kabocha squash (about 2 1/2 pounds), peeled, seeded, and cut into 1-inch cubes. 1 (13- to 14-ounce) can unsweetened regular coconut milk. Place each half on a lined and rimmed baking sheet, cut-side-up. 1 tablespoon peeled and finely chopped fresh ginger (from about a 1-1/2-inch piece) Roast the acorn squash: Cut each squash open and scoop the seeds out. 2 medium green bell peppers, seeds and ribs removed and cut into 1/4-inch strips. Roasted acorn squash recipe chowhound plus#
1 1/2 teaspoons kosher salt, plus more for seasoning.This recipe was featured as part of our Easy Weeknight Vegetarian Main Dishes.
Then, stir in the herbs, garlic, and ginger. Game plan: Check out this CHOW video on safe ways to cut hard squash. Let’s cook First, chop the veggies Sauté the onion until it becomes translucent, add the squash, and cook until it begins to soften.
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