Carnival Squash with Tomato Cilantro Dressing
Category
Side Dish
Servings
6 - 8 servings
Prep Time
15 minutes
Cook Time
25-30 minutes
Author:
Chef Andrew Faulkner
Ingredients
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2 whole Carnival Squashes (1 pound each)
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1/4 teaspoon Salt, preferably Kosher Salt plus more Salt to taste
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2 tablespoons Olive Oil
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1 whole Red Onion, chopped medium size
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1/4 teaspoon Ground Cumin
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1 pinch Ground Cayenne
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1 pinch Ground Cloves or Allspice
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2 whole Plum Tomatoes, diced
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2 tablespoons Cider vinegar
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1/4 teaspoon Honey
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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.