Golden Acorn Squash Curry with Coconut Tamarind Sauce and Lime Scented Rice

Ingredients

• •2 medium golden acorn squash, halved and seeds removed
• •2 tablespoons olive oil
• •1 teaspoon ground cumin
• •1 teaspoon ground coriander
• •1 teaspoon turmeric powder
• •1/2 teaspoon red chili powder
• •1 cup coconut milk
• •1 cup vegetable broth
• •1 medium onion, finely chopped
• •2 garlic cloves, minced
• •1-inch piece of ginger, grated
• •2 tablespoons tamarind paste
• •1 tablespoon brown sugar
• •1 cup basmati rice
• •2 cups water
• •1 lime, zest and juice
• •1/4 cup fresh cilantro, chopped
• •Salt and pepper to taste
• •Optional: toasted cashews for garnish

Instructions

1. 1

   Preheat the oven to 400°F (200°C). Brush the acorn squash halves with 1 tablespoon of olive oil and sprinkle with salt. Roast them cut-side down on a baking sheet for 25-30 minutes until tender.

2. 2

   While the squash roasts, prepare the curry. Heat the remaining 1 tablespoon of olive oil in a large pan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

3. 3

   Stir in the minced garlic, grated ginger, cumin, coriander, turmeric, and red chili powder. Cook until fragrant, about 1-2 minutes.

4. 4

   Add coconut milk, vegetable broth, tamarind paste, and brown sugar to the pan. Stir to combine, bring to a simmer, and let cook for 10 minutes to thicken slightly. Adjust salt to taste.

5. 5

   While the curry simmers, cook the lime-scented rice. Rinse the basmati rice under cold water until the water runs clear. In a saucepan, bring 2 cups of water to a boil. Add the rice, lime zest, salt to taste, and reduce to a low simmer. Cover and cook for 15 minutes or until the rice is tender and water is absorbed. Fluff with a fork and mix in lime juice.

6. 6

   Once the squash is roasted, remove from the oven and allow to cool slightly. Scoop out the flesh, leaving a thin layer near the skin to create 'boats', and cut the flesh into chunks.

7. 7

   Stir the roasted squash chunks into the curry sauce and cook for an additional 5 minutes to warm through.

8. 8

   Serve the curry inside the acorn squash 'boats' with the lime-scented rice on the side. Garnish with fresh cilantro and optional toasted cashews if desired.