Yes, a squash dessert. Serve this sweet and savory dish, adapted from Vegetable Love by Barbara Kafka (Artisan 2005), over Greek yogurt or vanilla ice cream.
Makes 3 cups
1/2 cup raisins
2 tablespoons unsalted butter
2 teaspoons ground cumin
1 pound red kuri or kabocha squash, peeled, seeded and fibers removed, cut into 1-inch chunks (about 3 cups)
1/2 cup slivered almonds
1/2 cup turbinado or raw sugar
1/2 teaspoon fresh lemon juice
Freshly ground black pepper to taste
Soak the raisins in 1 cup boiling water for 30 minutes. Drain and reserve the soaking liquid.
Melt the butter in an 11- or 12-inch skillet. Add the cumin and cook 1 minute over medium heat. Stir in the squash. Cook for 5 minutes. Add the raisins and almonds. Reduce heat slightly and cook for 7 minutes, stirring occasionally. Add the reserved soaking liquid and cover. Cook for 5 minutes.
Add the sugar and ginger, stirring to combine. Cover and cook 5 to 8 minutes, or until squash is tender. Uncover, increase the heat to high and cook for a few minutes to reduce and thicken the liquid. Stir in the lemon juice and pepper.
To serve, spoon over yogurt or ice cream.
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