Roasted Squash With Coconut, Chile and Garlic
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½ to 2pounds mixed winter squash (such as delicata, acorn and butternut)
- 2tablespoons grapeseed oil
- 1teaspoon salt, plus more to taste
- 2 to 3dried chiles de árbol
- ⅓cup unsweetened dried, shredded coconut
- 1small garlic clove, peeled
- 1teaspoon coconut oil
- ¼teaspoon black mustard seeds (optional)
- 1sprig fresh curry leaves (optional)
- Half a lemon
Nutritional analysis per serving (4 servings)
189 calories; 13 grams fat; 6 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 5 grams polyunsaturated fat; 20 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 3 grams protein; 515 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Line a sheet pan with parchment paper, and heat the oven to 400. Wash, slice and seed the squash, cutting it into approximately ½-inch-thick rings and wedges. Arrange on a sheet pan, drizzle with oil and season with salt. Roast for 30 to 45 minutes, turning the pieces about halfway through, until the squash is tender and slightly browned in places.
- Step 2
In the meantime, put the chiles in a bowl, and cover with very hot water so they soften for about 2 minutes, or longer. In a mortar and pestle or a small food processor, add the coconut and garlic. Grind until the garlic is completely broken down, then fish the chiles out of the water, and add them. Grind, until the chiles are in small but still-visible red pieces.
- Step 3
In a sauté pan, heat coconut oil over medium heat. When it is hot, add mustard seeds and curry leaves, if using. When seeds start to pop, add coconut-chile-garlic mixture, and stir well. Cook for about 1 minute, or less if the paste is very dry and starts to brown quickly, then remove from heat. Toss the warm roasted squash into the coconut mixture, along with a generous squeeze of lemon. Taste a piece for salt and lemon, adjust as needed and serve.
Private Notes
Comments
Can you tel us why you chose chiles de arbol? I am mystified by chiles and always worry I will choose one that is too spicy. Thanks!
Curry powder and curry leaves are very different things, one being a blend of ground spices and the other being fresh leaves. In my town I get curry leaves at a Korean grocery store that carries a lot of different ethnic foods. Bigger towns with larger Indian populations have Indian groceries which often carry fresh curry leaves.
I had roasted a whole spaghetti squash yesterday and hadn't decided what to do with it. I wasn't sure if spaghetti squash would work well with this particular recipe, but it sure did. I made the coconut-chile-garlic spice mixture and tossed the spaghetti squash in the hot pan at the end. Wow- it was delicious. If you (like me) dislike treating spaghetti squash as a pasta-like medium for Italian sauces, try this instead.
Made this with red pepper flakes and brown mustard seeds. Fantastic.
I thought this was going to be way too much work— too many steps and way too many dirty dishes (the food processor, the sheet pan, plus a skillet!) for one little vegetarian side dish that still required a protein and also a side of rice and - ideally- also a side of naan (homemade, in our case) but the end result — served with tofu “butter chicken” and leftover “bright rice” was transcendent.
really good! do use the mustard seeds. i used yellow mustard seeds
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