|
 Late
autumn is the time of pumpkins and winter squash.
Although I love the stuff, too much of it can get
monotonous for a meal. The trick, I have found, is
to stuff it with something quite flavorful. This
creation uses apples and adzuki beans, with
seasonings that make it almost seem like
dessert!
Preparation
(Serves 2)
Soak a half
cup of adzuki beans overnight, then boil until
cooked (about 40 minutes).
Cut the
acorn squash lengthwise and scoop out the seeds and
fibers. To help the halves sit flat in the pan,
slice away a very small amount from the bottom of
each half to make a flat base for it to rest on.
Put in a baking tray in a 375 degree oven with a
little water in the bottom of the pan. Proceed to
make the filling.
Apple-Adzuki
Filling
1/2 cup
dried adzuki beans, soaked and cooked
2 small apples (or 1 large apple), chopped into
small pieces
1/2 stick cinnamon
4 allspice berries
3 cloves
2 tsp muscovado sugar
1/4 cup Tuaca liqueur
1 Tsp butter or butter substitute
1/4 cup dried cranberries
1/2 cup toasted pine nuts
Grind the
spices in a spice grinder to make a coarse powder.
Combine all ingredients in a frying pan or saucepan
and simmer for a few minutes, until the butter is
melted and the apple softens. Add water if
necessary to make enough sauce to coat the
ingredients well.
Remove the
squash from the oven and stuff with the filling.
Leave remaining filling to simmer on low in the
pan. Bake the squash until done (probably an
additional 30 minutes or so). Serve the remaining
filling on the side, and add a few tortilla chips
for a crunchy accompaniment.
Notes
Freshly
ground whole spices are important to give this dish
its brightness. If you are used to ground spices in
jars, you should try the experience of whole
spices. To experience the difference, sniff some
ground coriander from a jar, and then grind a
handful of whole coriander seeds in a spice grinder
and enjoy the aroma when you take off the
lid!
Ingredient
Corner
Adzuki beans
are small dark red beans from East Asia and the
Himalayas, about the size of mung beans. They are
especially nice in this dish, because their small
size makes them easy for stuffing into the suash
cavities without a lot of empty space.
Muscovado
Sugar is very dark brown and vegan. It gives a
molasses-like sweetness to the sauce.
We like
Earth Balance margarine as a healthy and vegan
butter substitute.
|