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Recipe: Simple Satisfying Spicy Acorn Squash

October 9, 2009


1 small acorn squash, or half a large one

1 small red onion

Spices: Turmeric, cumin, cayenne pepper, fresh ground black pepper, salt. (No spice measurements, sorry; I season to nose.)

Cut up the onion, and cut, peel, deseed, and cube the squash. Save the seeds for roasting later.

Oil a deepish skillet and heat it medium hot, below the smoke point of your oil. I used cast iron even though it darkened my onions a little.

Add the onions and stir. Sprinkle with some salt, some turmeric, and some black pepper. Stir more until they soften.

Add the squash. Season with some more salt and turmeric, and with a generous amount of cumin and a careful amount of cayenne. Stir to coat evenly and cover for a couple of minutes to roast. When the cubes of squash are sticking to the pan just a bit, add a cup of water to the hot pan to deglaze the caramelized squash, stir briefly, and cover. Cook undisturbed for about 20 minutes, or until the squash is soft. Then eat it up.

Main dish for one with some left over for later, or side dish for two.

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