Delicata Squash with Curried Amaranth, Almonds, Spinach and Cherries
Cilantro Coconut Sauce
8 Delicata Squash, cut in half, seeded, seasoned, cover and baked until tender at 400F for approximately 20 minutes
1 cup Amaranth
1 cup finely chopped onion
2 tbsp Olive oil
2 ½ cups water or vegetable stock
1 tbsp curry powder (more if desired)
1/2 cup dried Cherries roughly chopped
1/2 cup chopped almonds
5 ounces of Spinach, quickly sautéed with olive oil
½ cup caramelized onions (about 1 ½ large onions, sliced thin)
3 cups Coconut milk
½ tsp coriander powder
¼ tsp cumin powder
⅛ tsp turmeric powder
¼ tsp salt
¼ tsp cinnamon powder
½ cup cilantro leaves
For the stuffing:
Sauté the onions until soft, add the amaranth toast for about two minutes, add curry powder and salt, then add liquid and cook over medium heat for about 15 minutes or until water is evaporated and it has started to thicken. When the amaranth is cooked, stir in the spinach, almonds and the cherries and cover for about five minutes, this will allow the cherries to soften.
For the sauce:
Heat caramelized onions and add all the spices except for the cilantro leaves, when spices are well incorporated, add the coconut milk, bring to a boil and simmer on low heat for about 15 minutes, add cilantro leaves and put aside to cool, puree in a blender or with a hand blender.
The sauce should be of a semi thick consistency.
When the amaranth has cooled, stuff each half of the delicata squash with it, pour the sauce over them, place on a baking sheet and bake at 350F for 15 minutes.
Garnish with cilantro leaves before serving.