ROASTED SQUASH WITH COCONUT, CHILE AND GARLIC
Mix dry coconut, dry chile and garlic together, and you can easily brighten a batch of roasted winter squash. But this South Indian home-cooking technique is versatile and works with many kinds of vegetables too. Cut a head of cauliflower into florets, and roast that instead. Or shave brussels sprouts or red cabbage very thinly, and cook it in a skillet, adding the coconut-chile-garlic mixture when the vegetable is cooked. In the spring, try it with fresh peas or fava beans. In the summer, try corn kernels. The variations are endless.
Provided by Tejal Rao
Categories side dish
Time 40m
Yield 4 servings as a side
Number Of Ingredients 10
Steps:
- Line a sheet pan with parchment paper, and heat the oven to 400. Wash, slice and seed the squash, cutting it into approximately 1/2-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.
- 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.
- 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.
Nutrition Facts : @context http, Calories 188, UnsaturatedFat 6 grams, Carbohydrate 20 grams, Fat 13 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 515 milligrams, Sugar 5 grams
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ellen mavindo
[email protected]I'm not sure what went wrong, but my squash didn't turn out very well. It was too mushy.
Iruoma Florence
[email protected]This recipe is a bit too spicy for me, but I still enjoyed it. I'll probably use less chile next time.
Selena Saadat
[email protected]I'm not a big fan of squash, but I loved this recipe. The coconut and chile add so much flavor.
Owais Pervaiz
[email protected]This is a great way to use up leftover squash. It's also a healthy and delicious side dish.
Lucia Guterres
[email protected]I love this recipe! It's so easy to make and it's always a hit with my family and friends.
Shazaib Kayani
[email protected]Delicious!
Tawhidul Ialam
[email protected]This recipe is a keeper! I've made it several times now, and it's always a hit. It's so easy to make, and it's always delicious. I love that it's a healthy dish too.
Ski Mask
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of squash, but I'm so glad I did! The coconut and chile add so much flavor to the squash, and it's roasted to perfection. I will definitely be making this again.
Samuel Ip
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's healthy too. I love that I can use up leftover squash in this dish.
Ajoy barua Manna
[email protected]I love the simplicity of this recipe. It's so easy to make, and the results are always delicious. I've made it several times now, and it's always a hit with my family and friends.
Md Maidul Khan
[email protected]This recipe is a delightful blend of sweet and savory flavors. The coconut and chile add a unique twist to the roasted squash, and the garlic adds a savory depth of flavor. I highly recommend this dish to anyone looking for a delicious and healthy si