Roasted Delicata Squash with Curried Coconut Cream
The hardest part about this recipe is remembering to put the coconut milk in the fridge ahead of time. Do this so you can separate the coconut cream that rises to the top of the can. Just be sure not to tip or shake the can when you take it out of the fridge! If you’re not good at planning ahead you can buy unsweetened coconut cream instead.
This dish is vegan, which is very off-brand for me, but great for you when your token vegan cousin makes your holiday dinner parties difficult. Your anti-salad great uncle will enjoy this too, as long as you don’t tell him its vegan, of course! And if your cousin doesn’t turn up, a little crumbled feta or crispy prosciutto wouldn’t go astray here.
PREP TIME: 15 MINUTES
COOK TIME: 35 MINUTES
YIELD: SERVES 4-6 AS A SIDE
Ingredients
1 LARGE DELICATA SQUASH, ABOUT 2 POUNDS
2 TABLESPOONS OLIVE OIL
1 ¼ TEASPOONS KOSHER SALT, DIVIDED
1 (13.5-OUNCE) CAN UNSWEETENED COCONUT MILK, CHILLED OVERNIåGHT
1 TEASPOON CURRY POWDER
1 TEASPOON LIME ZEST
½ TEASPOON LIME JUICE
PINCH CAYENNE PEPPER
¼ CUP POMEGRANATE ARILS
2 TABLESPOONS ROASTED AND SALTED PEPITAS
TORN MINT LEAVES
FLAKY SALT
Method
Preheat oven to 425 degrees.
Halve squash lengthwise and remove seeds. Cut halves into ½-inch slices. Toss squash with olive oil and 1 teaspoon Kosher salt and spread out in a single layer on a sheet tray. Roast until tender and golden brown, about 25 minutes, flipping half way through. Allow squash to cool slightly. At this point, squash can be kept at room temperature until ready to serve.
Meanwhile, scoop out stiffened coconut cream that has risen to the top of the can, about 2/3 cup, and discard liquid. It is okay if some liquid gets into the cream. In a medium bowl, thoroughly whisk together coconut cream, curry powder, lime zest, lime juice, cayenne pepper and remaining salt. If not serving immediately, the coconut cream can be kept in the fridge until ready to assemble.
To assemble, pour curried coconut cream evenly on a serving platter. Top with roasted squash. Garnish with pomegranate arils, pepitas, mint, and flaky salt.