Roasted Acorn Squash & Coconut-Curry Sauce with Gingered Fried Rice
Acorn squash is one of our favorite squash varieties—its dense, velvety flesh is both nutty and rich. A touch of oil allows this fried rice to develop a crispy edge in the pan—a crucial addition! A creamy coconut-curry sauce ties it all together.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 pound
Acorn Squash
¾ cup
Jasmine Rice
1 thumb
Ginger
1 unit
Peanut Butter
(Contains Peanuts)
½ cup
Coconut Milk
(Contains Tree Nuts)
2 clove
Garlic
1 unit
Yellow Onion
1.5 teaspoon
Soy Sauce
(Contains Soy, Wheat)
6 ounce
Carrots
¼ ounce
Cilantro
1 teaspoon
Curry Powder
Not included in your delivery
4 teaspoon
Olive Oil
1 teaspoon
Sugar
Nutrition Values
Utensils
Instructions
Roast the squash: Preheat oven to 400 degrees. Bring 1 ½ cups of water and a large pinch of salt to a boil. Halve the acorn squash and scoop out and discard the seeds. Slice each half into ¾-inch wedges. Place the wedges on a lightly oiled baking sheet and toss with a drizzle of oil and a pinch of salt and pepper. Place in the oven for 35-40 minutes, flipping halfway through cooking, until soft and golden brown.
Cook the rice: Add the rice to the boiling water, cover, and reduce to a simmer for about 15 minutes, until tender.
Prep the remaining ingredients: Meanwhile, peel and finely dice the carrot. Halve, peel, and dice the onion. Peel and mince or grate the ginger. Mince or grate the garlic. Finely chop half the cilantro, reserving a few leaves for garnish
Cook the vegetables: Heat a drizzle of oil in a large pan over medium heat. Add the carrot, onion, and half the ginger and cook, tossing, until soft and slightly caramelized, 7-8 minutes. Season with salt and pepper. Add the cooked rice to the pan and from heat.
Rinse out the pot you cooked the rice in. Heat a drizzle of oil in the same pot over medium heat. Add the garlic, curry, and remaining ginger to the pan and cook 1-2 minutes, until softened. Stir ½ cup coconut milk, 1 teaspoon sugar, and ½ teaspoon soy sauce (we are sending more) into the pot. Bring to a simmer, then stir in 1 Tablespoon peanut butter and the chopped cilantro. Remove from heat and season with salt and pepper, if necessary.
Add the remaining soy sauce and a drizzle of oil to the pan with the rice. Heat over high and toss until rice becomes slightly crispy, 2-3 minutes.
Serve the roasted acorn squash on a bed of fried rice and drizzle with the coconut-curry sauce. Scatter with the remaining cilantro leaves and enjoy!
