I must admit that I’m not all that attuned to vegan cooking. But, this year we have some vegan guests coming to our Thanksgiving meal so I was thrilled to find this festive and hearty recipe from Big Vegan, the beautiful, new cookbook from Robin Asbell.
Nutty Curry-Stuffed Squashes
These colorful, single-serving squash halves are speckled with golden millet, green jalapeño, and crunchy nuts. Redolent of spice and a touch of coconut, they will draw your guests to the table by scent alone.
Yield: 6 servings (Note from JK: Although this recipe calls for 3 mini pumpkins to serve 6 people, I might splurge and give each guest their own mini pumpkin…)
- 3 small sweet dumpling squashes or mini pumpkins (about 13 oz each)
- 1 teaspoon canola oil, plus extra for pans
- 1/2 cup chopped onion
- 1 tablespoon minced peeled fresh ginger
- 1 teaspoon black mustard seeds
- 1 medium jalapeno, chopped
- 1 teaspoon whole cumin seeds
- 1 teaspoon ground coriander
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 1/4 cup millet
- 1/2 cup coconut milk
- 1/2 teaspoon salt
- 1/2 cup raw cashews
- 1/2 cup whole almonds, toasted
- 2 tablespoons shredded/desiccated unsweetened coconut
- Preheat the oven to 400°F.
- Cut the squashes in half from the stem to the tip. Scoop out the seeds and place them cut-side down on oiled baking sheets/trays.
- Bake for 10 minutes (they will not be completely cooked). Take the pans out and flip the squash halves over. When they have cooled slightly, use a spoon to cut into the flesh, loosening it in spots but leaving it in the shell so that the sauce will permeate the whole squash. Reduce the oven temperature to 375°F.
- In a 2-qt saucepan, heat the oil. Add the onion, ginger, and mustard seeds and saute over medium-high heat until the onion is golden, about 5 minutes. Add the jalapeno, cumin, ground coriander, turmeric, and cinnamon and stir until they are fragrant. Add the millet and stir to coat, then add the ¼ cup water, the milk, and salt and bring to a boil. When it boils, cover the pan and turn the heat to low. Cook until the millet is tender, about 20 minutes.
- Take the pan off the heat and stir in the nuts, then stuff the mixture into the squashes. Sprinkle each with 1 tsp coconut.
- Bake the squashes until the filling is set and bubbling and the squashes are easily pierced with a knife, about 20 minutes. Let them cool slightly before serving.
Photos: Kate Sears
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