Curry and Vanilla Glazed Squash
This colourful side dish is sure to shake up your holiday table. At first, vanilla might be a surprising addition to this savoury preparation; however, in combination with the curry powder, the whole is transformed into something greater than its parts.
1 Tbsp (15 mL) coconut oil or grapeseed oil
1/4 cup (60 mL) unsalted butter
1 1/2 cups (350 mL) orange juice, divided
1 tsp (5 mL) curry powder
1/2 vanilla bean, split lengthwise
1/4 tsp (1 mL) salt
Freshly ground black pepper, to taste
2 small acorn squash
1/4 cup (60 mL) dried cranberries
2 Tbsp (30 mL) toasted pumpkin seeds
2 Tbsp (30 mL) chopped cilantro leaves
Preheat oven to 400 F (200 C). Grease rimmed baking sheet with oil.
Place butter in medium saucepan and place over medium heat. Cook butter until the milk solids start to turn brown and butter smells nutty, about 6 minutes. Add 1 1/4 cups (310 mL) orange juice, curry powder, vanilla bean, salt, and a good pinch of pepper. Bring to a boil and reduce mixture to 3/4 cup (180 mL), about 15 minutes. Remove from heat and set aside.
Trim ends from each squash before cutting in half lengthwise and scooping out seeds. Cut each half lengthwise into slices about 1 in (2.5 cm) thick. Arrange on prepared baking sheet and brush with about half the glaze mixture. Roast for 10 minutes, gently flip squash slices, brush with remaining glaze mixture, and roast for another 10 to 15 minutes until easily pierced with fork.
Meanwhile, add remaining 1/4 cup (60 mL) orange juice and cranberries to small saucepan. Bring to a simmer over medium heat before setting saucepan aside, allowing cranberries to plump in warm liquid for 10 minutes. Drain, discarding orange juice, and set cranberries aside.
To serve, transfer warm squash slices to serving platter and garnish with cranberries, toasted pumpkin seeds, and a sprinkle of cilantro. Serve immediately.
Serves 8.
Each serving contains: 156 calories; 2 g protein; 10 g total fat (6 g sat. fat, 0 g trans fat); 17 g total carbohydrates (4 g sugars, 3 g fibre); 65 mg sodium
source: "Sensational Sides", alive #386, December 2014
Curry and Vanilla Glazed Squash
Directions
READ THIS NEXT
SEE MORE »
Strawberry Carpaccio
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Greek Turkey Burger Bites
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
Italian Portobello Mushroom Burger with Artichoke Tapenade
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Asian Shrimp Burger with Bean Sprout Slaw and Fresh Mango
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.