Grilled Squash Curry
For the squash:
2-3 squash with edible skin, like acorn, delicata and chayote squash
olive oil
kosher salt and freshly ground black pepper
ted crushed chili flake
For the curry sauce:
1 cup coconut milk
1 tablespoon curry powder
zest of 2 limes
½ teaspoon kosher salt
1 tablespoon grated palm sugar
1 habanero or spicy chili, cut in half
1 inch knob of ginger, peeled and sliced thin
steamed rice for serving, if desired
Heat a grill to high heat.
Seed the squash. Cut into ¼-⅓ inch-thick pieces or wedges. The heartier squash like acorn, should be cut a little thinner while the more tender squash like delicata, should be cut a little thicker.
Make a pouch with aluminum foil. Toss the squashes with olive oil and season with salt, pepper and red crushed chili flakes. Transfer the squash to the pouch and seal.
Place the squash package directly on the rack of the rack. Grill with the lid closed, for about 15-20 minutes, until the squash is tender to a knife tip and a few pieces are caramelized.
While the squash cooks, make the curry sauce. Combine all ingredients for the curry sauce in a pot and simmer for 15-20 minutes, stirring occasionally, to infuse flavors.
To serve, arrange grilled squash on a platter and spoon the curry sauce over it. Serve with steamed rice, if desired.
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