Winter Squash

Black Futsu with Green Curry Sauce

1 Black Futsu Squash
6 tbsp Butter
2 Stalks Lemongrass (Cut away and compost the tough green portions and bruise the more tender lower portion with the back of a knife before slicing thinly.)
½ Medium Onion, chopped
1 2-inch piece Fresh Ginger, minced
3 Tart Apples, peeled and diced
Zest of 2 Limes
2 tbsp Green Curry Paste
2 cans Coconut Milk
1 bunch Cilantro, chopped

Preheat oven to 350°F.

Cut squash into 1-inch wedges. You don't have to peel Black Futsu (the skin is edible and softens during cooking)

Melt 2 tablespoons butter and brush onto the squash wedges. Lay them out on a parchment-lined baking sheet, lightly sprinkle with salt, and roast until the squash is soft.

Melt the remaining butter in a saucepan and sauté onion, ginger, lemongrass, and apple until soft. Allow to cool and then pureé in a blender or food processor along with the lime zest, curry paste, coconut milk, and cilantro. Just before serving, gently heat the curry sauce. Spoon the sauce over top and serve garnished with cilantro sprigs and slices of lime.