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.
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