• 3836f86e339ce0bd51228781bd4c484e

Winter Squash And Pearl Onion Ssr

Submitted by ~Suyash S. Raiborde~

Prep
Cook
Serves 6people
Ingredients
3
cups squash (yellow), halved and
sliced into 1/4-inch crescent shapes
ROASTING INGREDIENTS:
1/2
tsp cayenne flakes
1/2
tsp turmeric
1/4
tsp fennel seeds
1/2
tsp cumin seeds
1/4
tsp grated nutmeg
1/8
tsp allspice
2
tbsp unrefined coconut oil (melted over low heat)
1
tbsp red wine vinegar
1
tbsp Medjool dates, finely chopped
10
curry leaves
3/4
tsp salt; 1 1/4 cup water
1
tsp coconut oil; 1/4 tsp salt
1
cup pearl onions, fresh (peeled) or frozen
1/2
tsp fresh (peeled) or frozen
1/2
tsp fresh ground black pepper
Directions
1.
Preheat oven to 400 F.
2.
Toss squash with roasting ingredients and spread on a parchment paper-line baking sheet; roast in single layer without crowding for 10 minutes.
3.
Stir, rotate, and roast until done (about 7 minutes).
4.
Place water, coconut oil, and salt in an 8-inch saucepan; cook the pear onions, covered for 5 minutes; uncover and cook, stirring occasionally, until done (not mushy!).
5.
Mix the roasted squash and cooked pearl onions together and check seasoning.**
6.
Add fresh ground pepper to taste.
7.
Note: Before serving, I like to broil the squash and pearl onions for a minute to get a bit of a char.
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