Best 3 Roasted Squash With Coconut Chile And Garlic Recipes
Welcome to a culinary journey where roasted squash meets the vibrant flavors of coconut, chile, and garlic. In this article, we present a collection of tantalizing recipes that showcase the versatility of roasted squash. From hearty salads to creamy soups and savory tarts, these dishes are guaranteed to elevate your meals with their unique blend of sweet, savory, and spicy notes.
Dive into the Roasted Squash and Coconut Curry Soup, a velvety delight that combines the richness of coconut milk with the natural sweetness of roasted butternut squash. Experience the perfect balance of heat and smokiness in the Roasted Squash and Poblano Tacos, where tender squash and charred poblano peppers come together in a symphony of flavors. For a refreshing twist, try the Roasted Squash and Black Bean Salad, a vibrant mix of roasted squash, juicy black beans, and a tangy cilantro-lime dressing.
Indulge in the comforting warmth of the Roasted Squash and Chickpea Tagine, a hearty Moroccan stew that combines roasted squash, chickpeas, and an aromatic blend of spices. Satisfy your sweet tooth with the Roasted Squash and Apple Tart, a rustic dessert that pairs roasted squash with sweet apples and a flaky crust. And for a quick and easy side dish, try the Roasted Squash with Coconut-Chile Glaze, a simple yet flavorful dish that adds a touch of exotic flair to any meal.
Each recipe in this collection offers a unique take on roasted squash, highlighting its versatility and adaptability. Whether you're looking for a comforting soup, a hearty salad, a savory tart, or a delightful side dish, these recipes have something for every palate. So, gather your ingredients, preheat your oven, and embark on a culinary adventure that celebrates the goodness of roasted squash in all its glory.
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
GARLIC ROASTED SUMMER SQUASH
The simplest things are often the tastiest. At the height of summer here in Iowa we have a LOT of produce to choose from, and this is a nice and easy way to enjoy summer squashes and zucchini.
Provided by Sabbath Jackson
Categories Side Dish Vegetables Squash Summer Squash
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Trim the ends from the squash, and cut each squash in half lengthwise. Cut the halves in half again crosswise, to make 4 pieces; cut those pieces in half twice more the long way, to make 16 short spears from each squash. Toss the squash with olive oil and garlic in a bowl; place into a shallow baking dish. Sprinkle with salt and black pepper.
- Roast the squash until the spears and garlic start to brown, 5 to 10 minutes. Check the squash after 5 minutes, and add time in 2- to 3-minute intervals to avoid burning.
Nutrition Facts : Calories 139 calories, Carbohydrate 4.2 g, Fat 13.7 g, Fiber 1.2 g, Protein 1.4 g, SaturatedFat 1.9 g, Sodium 2.7 mg, Sugar 2.2 g
ROASTED ACORN SQUASH WITH CHILE VINAIGRETTE
This late-season squash is roasted to coax out its subtle sugars before being mixed with citrus juice, chile, and cilantro.
Categories Citrus Garlic Herb Pepper Vegetable Side Roast Quick & Easy Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 4 servings
Number Of Ingredients 8
Steps:
- Put oven racks in upper and lower thirds of oven and preheat oven to 450F. Halve squash lengthwise, then cut off and discard stem ends. Scoop out seeds and cut squash lengthwise into 3/4-inch-wide wedges. Toss squash with black pepper, 3/4 teaspoon salt, and 2 tablespoons oil in a bowl, then arrange, cut sides down, in 2 large shallow baking pans. Roast squash, switching position of pans halfway through roasting, until squash is tender and undersides of wedges are golden brown, 25 to 35 minutes.
- While squash roasts, mince garlic and mash to a paste with remaining 1/4 teaspoon salt. Transfer paste to a small bowl and whisk in lime juice, chile (to taste), cilantro, and remaining 1/4 cup oil until combined. Transfer squash, browned sides up, to a platter and drizzle with vinaigrette.
Tips:
- Choose the right squash: Butternut and kabocha squash are great choices for roasting, as they have a sweet, nutty flavor and a firm texture that holds up well to roasting.
- Cut the squash into even-sized pieces: This will help them roast evenly.
- Toss the squash with oil, salt, and pepper: This will help them brown and caramelize in the oven.
- Roast the squash at a high temperature: This will help them roast quickly and evenly.
- Flip the squash halfway through roasting: This will help them roast evenly on all sides.
- Add the coconut milk, chili, and garlic in the last few minutes of roasting: This will help them infuse the squash with flavor without overpowering it.
- Serve the squash immediately: It is best enjoyed fresh out of the oven.
Conclusion:
This roasted squash with coconut, chile, and garlic is a delicious and easy side dish that is perfect for any occasion. The squash is roasted until tender and caramelized, and the coconut milk, chili, and garlic add a unique and flavorful twist. This dish is sure to be a hit with your family and friends.
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