- Rating:
- Servings:
- 4
- Difficulty:
- Total Time:
- Recipe By:
- Andrew Faulkner
Ingredients
- 2 whole Carnival Squash (1 pound each)
- 1/4 teaspoon Salt preferably Kosher Salt plus more Salt to taste
- 2 tablespoons Olive Oil
- 1 whole Red onion chopped medium size
- 1/4 teaspoon Ground Cumin
- 1 pinch Ground Cayenne
- 1 pinch Ground cloves or Allspice
- 2 whole Plum tomatoes diced
- 2 tablespoons Cider vinegar
- 1/4 teaspoon Honey
- 1/2 cups Cilantro coarsely chopped (no stems)
Directions
With a vegetable peeler, zip skin from squash, leaving what remains naturally in the indentations. Trim the ends and cut the squash in half lengthwise. With a melon baller or spoon, scrape out and discard the seeds and fibers. Cut crosswise into 1/2 inch slices.
Set the slices on the rack of a large steamer and sprinkle with 1/4 teaspoon salt; cover and steam until tender, 5 to 10 minutes. (Alternatively, do not slice the squash, but place the halves, cut side up, in a shallow dish with 2 tablespoons water. Sprinkle with 1/4 teaspoon salt, cover with plastic wrap and microwave on high power for 7 to 10 minutes, or until tender. Let cool for 5 minutes, and then slice.) Transfer the cooked squash to a serving dish.
Heat 1 tablespoon of the oil in a skillet over medium heat. Add onions and sauté until tender, about 2 minutes. Add cumin, cayenne and cloves or allspice; stir briefly. Reduce the heat to low and add tomatoes, vinegar and honey; cook, stirring just until the tomatoes are juicy. Remove the pan from the heat, stir in half the cilantro and the remaining 1 tablespoon oil; season with salt.
Spoon the sauce over the reserved squash and sprinkle with the remaining cilantro. Serve warm or at room temperature.
