CURRY-ROASTED WINTER SQUASH with FUYU PERSIMMON CHUTNEY

Serves 6 – recipe by Courtney McDonald

 Ingredients:

-6 Tbsp. Extra Virgin olive oil
-2 Tbsp. unsalted butter
-3 Tbsp. mild curry powder
-2 medium winter squash, such as acorn, turban, kabocha or butternut
-3 Tbsp. local honey
-salt and pepper, to taste

Make the curry oil:  Heat the olive oil, butter, curry powder in a small pot over low heat until the butter melts.  Season to taste with salt and pepper and simmer until the curry becomes very fragrant, about 5 minutes.  Set aside 4 Tbsp. curry oil for the chutney.

Preheat oven to 425.  Carefully cut the squash in half lengthwise and scoop out the seeds. Cut each half in half again lengthwise.  Lay out the squash on a rimmed baking sheet or large glass baking dish, cut side up.  Drizzle evenly with the remaining curry/butter/oil mixture and honey.  Season again lightly with salt, cover with foil and bake until squash is tender, 30-40 minutes.  Remove foil and allow to caramelize for another 5 minutes.  While the squash is roasting, make the persimmon chutney.

For the chutney:

Ingredients:

-4 Tbsp reserved curry oil from above recipe
-1 large yellow onion, finely diced
-3 cloves garlic, thinly sliced or minced
-4 firm-ripe fuyu persimmons, peeled and diced into ½ inch cubes
-3/4 cup golden raisins or other dried frit
-1/2 cup rinsed and drained capers
-salt and pepper, to taste

Heat the curry oil over medium-high heat in a medium pot.  Add the onions and garlic and cook, stirring occasionally, until onion are soft and translucent, about 15 minutes.  Add the diced persimmon and cook until barely softened, about 5 minutes.  Add the dried fruit, capers, and season to taste with salt and pepper.  Set aside until squash is finished roasting.

Transfer squash to a serving platter and top with a generous spoonful of the persimmon chutney, serve immediately.

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