SQUASH RINGS RECIPES

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FRAGRANT SQUASH CURRY | JAMIE OLIVER RECIPES



Fragrant squash curry | Jamie Oliver recipes image

Yield 6 + 2 leftover portions

Number Of Ingredients 13

1 butternut squash (1.2kg)
olive oil
1 onion
2 cloves of garlic
4 cm piece of ginger
1 teaspoon coriander seeds
1 teaspoon fenugreek seeds
1 teaspoon medium curry powder
300 g ripe cherry tomatoes
2 tinned pineapple rings in juice
1 x 400 ml tin of light coconut milk
1 x 400 g tin of chickpeas
2 sprigs of coriander to serve (optional)

Steps:

  • GET AHEAD You can make this on the day, if you prefer. Preheat the oven to 180°C/350°F/gas 4. Scrub the squash (there’s no need to peel it), carefully halve it lengthways and deseed, then chop into 2cm chunks. Place in a roasting tray, toss with 1 tablespoon of olive oil and a pinch of sea salt and black pepper, then roast for 1 hour, or until soft and caramelized. Meanwhile, peel and roughly chop the onion, peel the garlic and ginger, and dry fry in a non-stick frying pan on a medium-high heat with the coriander and fenugreek seeds and the curry powder, stirring until lightly charred all over. Add the tomatoes and pineapple rings (reserving the juice), and cook for 10 minutes to soften and char, stirring regularly. Tip it all into a blender, add the coconut milk and blitz until very smooth. Return to the pan, tip in the chickpeas, juice and all, and simmer gently until the sauce is thickened. Stir in the roasted squash, then season the curry to perfection, tasting and tweaking, and loosening with the reserved pineapple juice. Cool, cover and refrigerate overnight. TO SERVE Preheat the oven to 150°C/300°F/gas 2. Place the covered pan of curry in the oven until hot through – about 1 hour. Nice with picked coriander leaves.

Nutrition Facts : Calories 159 calories, FatContent 6 g fat, SaturatedFatContent 3 g saturated fat, ProteinContent 5 g protein, CarbohydrateContent 22.6 g carbohydrate, SugarContent 11.4 g sugar, SodiumContent 0.3 g salt, FiberContent 5.2 g fibre

ROASTED ACORN SQUASH RECIPE - NYT COOKING



Roasted Acorn Squash Recipe - NYT Cooking image

Here's a perfectly simple way to prepare one of autumn's finest offerings that came to The Times in 2010 when the Well blog published several recipes from Cooking Light magazine. Just toss slices of acorn squash with honey, olive oil, freshly ground black pepper and salt and pop into a hot oven for about a half hour.

Provided by Tara Parker-Pope

Total Time 45 minutes

Yield 4 servings

Number Of Ingredients 5

2 acorn squash (about 3 pounds)
2 tablespoons honey
4 teaspoons olive oil, plus more for greasing the pan
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt

Steps:

  • Heat oven to 375 degrees. Cut 1/4 inch from stem end and bottom of each squash, and discard. Cut each squash in half crosswise. Discard seeds and membrane.
  • Cut each squash half crosswise into 2 slices, each 1-inch thick.
  • Combine honey, olive oil, pepper and salt in a large bowl. Add squash, and toss to coat.
  • Place squash on an oiled sheet pan. Bake at 375 degrees for 30 minutes or until tender.

Nutrition Facts : @context http//schema.org, Calories 176, UnsaturatedFatContent 4 grams, CarbohydrateContent 36 grams, FatContent 5 grams, FiberContent 4 grams, ProteinContent 2 grams, SaturatedFatContent 1 gram, SodiumContent 154 milligrams, SugarContent 9 grams

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