While we try to avoid temptation, new cookbooks do seem to find their way into our kitchen. And we are not talking about gifts, we succumb to the sirens of glossy photos and new recipes all on our own. In the age of the internet, it sometimes seems silly to have so many cookbooks, but we love them anyway. And unlike a PC or iPad, cookbooks can take some abuse in the kitchen- so that is at least one good excuse to keep adding to the collection.
And we recently added “Ripe, A Fresh, Colorful Approach to Fruits and Vegetables” from Cheryl Sternman Rule to our stacks. The cookbook is an ode to seasonal produce and features good, mostly simple, recipes and some serious “Food Porn” photos (from Paulette Phlipot). One of the first recipes we found was this version of butternut squash with a curry paste, honey and coconut milk glaze. We love the sweet, rich flavor of butternut squash, and our kids like it, so we serve it often. Usually we go for sweeter glazes of sugar or maple syrup with salt, pepper and butter, but we are always looking for new flavors and this recipe goes with coconut rice (and we do like our coconut rice). So we gave it a go.
And we are glad we did. The curry mixture adds a touch of spice and depth to the sweet squash and develops a nice red-brown crust. This is a good-looking squash dish, but since it comes from a “Food Porn” cookbook, that isn’t a surprise. And the dish is very easy to make, you don’t even need to peel the squash. Quarter and seed the squash, season and coat with oil and then bake in the oven. Make the glaze. Flip the squash halfway through cooking and then add the glaze and broil a few minutes. Then serve with a garnish of toasted cashews (peanuts will also work) and some cilantro. Good as a side or light main dish.