acorn

Ultra creamy and delicious Thai inspired butternut squash red curry that is creamy, spicy, rich, and comforting! The sweet butternut squash pairs beautifully with all the red curry spices.

Thai Butternut Squash Red Curry

coconut oil oil

large shallots, chopped (or 2 small)

butternut squash (about 1.5 pounds)

ginger

red curry paste

yellow curry powder

(15 coconut milk

broth

fish sauce (omit

sugar

baby spinach

basmati rice, crushed cashews/ peanuts, cilantro, lime wedges

Heat the oil in a large, deep skillet...

Heat the oil in a large, deep skillet over medium high heat. Add the shallots and saute them for 5-6 minutes or until they just begin to get golden. Add the butternut squash and grated ginger, stir to coat with the oil.

Add the red curry paste, yellow curry powder...

Add the red curry paste, yellow curry powder and stir until all the butternut squash is nicely coated. Continue to cook the curry paste for 2-3 minutes or until it's fragrant. Add the broth, coconut milk, fish sauce, and sugar. Let the sauce come to a simmer before covering. Lower the heat and allow the squash to cook all the way through, about 12-18 minutes. You'll know it's done when you can easily pierce the butternut squash with the tip of a knife. Stir in the baby spinach and allow it to wilt.

Serve with basmati rice topped with crushed nuts,...

Serve with basmati rice topped with crushed nuts, cilantro, and lime wedges.

How to make Acorn Jelly (dotorimuk) from dried acorn powder. It&#x27;s easier then you might think and tastes wonderful with my sauces (I have 2 sauce versions so you are bound to like one!). This jelly is low calorie and healthy - makes a great side dish or good as a salad meal.

Acorn Jelly (Dotorimuk)

acorn flour

water

tsp sea salt

vegetable oil

Tbsp soy sauce

water ((or anchovy stock))

tsp korean red chili powder ((gochukaru))

tsp sugar

tsp sesame seeds

tsp sesame oil

onion

soy sauce ((jin ganjang (sempio or kikkoman)))

Korean red chili powder

vinegar

sake

sesame oil

Measure acorn jelly (dotorimuk) powder in a bowl and add cold water. Mix well.

Add salt and mix again.

Transfer acorn mixture into a pot and turn on heat to medium. Stir occasionally the first 3-4 minutes to make sure it heats evenly. At about 4 min, you will see tiny bits of gelatin forming and the mixture starting to thicken. Stir now continuously for another 4 min or so (total of 8 -9 min) while it becomes thick and peaks are formed (much like whipped cream) and holds shape.

Add oil and cook for another 1 minute. Keep stirring so oil is all mixed in. Don&#x27;t stop right away after it forms peaks, make sure you cook 9-10 min in total or more to ensure it&#x27;s fully cooked. See video.

Prepare a rectangular glass container or a baking pan (8"x 5" x 2(H)"works for my basic 4 servings recipe).

Transfer the cooked, hot dotorimuk mixture from the pot onto the container in 3. Jiggle the container a bit to evenly spread the mix. With a spatula smooth out the top as much as you can.

Loosely cover the muk with wrap or parchment paper. Cool for 5 hrs or overnight until it's firm and bounces back when touched. It should be firmer than jello. The longer you cool, the firmer it will get up to a certain point of course. If the temperature is warm where you are, you can also let it cool in the fridge but it's better not to if you can.

Make Acorn Jelly

While it's cooling, make Yangnyeomjang sauce. I share 2 recipes so choose one. Sauce 1 is more simple, less sweet, spicy and not tangy - more traditional flavors. Sauce 2 is more modern and stronger tasting, sweeter, spicier, garlicky and tangy. Sauce 2 works well if you add more fresh veggies like lettuce, perilla, chrysanthemum leaves and escarole. See recipe card and make them ahead.

In a bowl, add soy sauce, water or anchovy broth, Korean red chili pepper powder, sesame seeds, sugar, sesame oil, chopped green onions.

Make Yangnyeomjang (Sauce)

When the acorn jelly is firm, loosen it by tilting the container to one side, the opposite side should start to come away from the walls. When you have done this with all 4 sides, place a plate or cutting board on top and turn it over (like how you do with baked cakes when you want to get it out of the pan). And VOILA! You should have the muk on your cutting board now.

Cut muk into thick (1/2 inch) slices across and then again into smaller squares. Plate them and pour Yangnyeomjang sauce over them when you are ready to eat.

Assemble

This is a step by step guide on how to make roasted acorn squash.&nbsp; This method works well with any kind of squash.&nbsp; You can use this oven roasting method on squash you plan to bake with or enjoy on it's own.&nbsp;&nbsp;

Roasted Acorn Squash

Acorn Squash

Avocado Oil

salt and pepper

Preheat oven to 400 degrees.

Be sure to use a cutting board when cutting your squash.&nbsp; I thick wooden one works best.

I began by taking the stem off.  Just a little wiggle and it came right off. It's more difficult to cut through the squash with the stem still attached. If your squash is a little more difficult, be aggressive and get that baby off.

Next, I used a large chefs knife, a long one with a point on the tip. Lay the acorn squash on it's side, put the blade in the middle of the squash, in one of the grooves, and using the palm of your hand, give the knife a couple good whacks into the squash.

When your knife is wedged in squash, lift your knife, with the squash, and give it a good pound on the cutting board. This should split the knife through the center of the acorn squash.

If your squash isn't cut all the way through at this point, use your hands to pull the acorn squash apart. Use a knife to clean up the edges if necessary.

How To Cut An Acorn Squash

Using a large spoon, bigger than a cereal spoon and smaller than a serving spoon. Use the edge to scrap out the seeds and the squash "guts"&nbsp;Scrape until you have a nice, smooth, and thick squash meat.&nbsp;

How To Clean Out An Acorn Squash:

Line a baking sheet with aluminum foil.&nbsp; Spray the alluminum foil with non-stick cooking spray.

Lay your squash on the baking sheet with the flesh side up.&nbsp; &nbsp;Brush the squash with cooking oil and sprinkle with salt and pepper.

Lay the squash flesh side down on the baking sheet and place in a 400 degree oven. Oven roast the squash for 40-60 minutes depending on how big your squash is.&nbsp;&nbsp;

When your squash is done, you should be able to stick a fork or long toothpick all the way through the flesh easily.

Serve immediatly or keep in the fridge for up to 5 days. Enjoy!

Prepare to Cook

Tender braised beef short ribs with maple roasted acorn squash and green beans.

Braised Short Ribs & Acorn Squash

short (bone

carrots (diced)

celery (diced)

garlic (minced)

thyme

tomato paste

red wine (like pinot noir, shiraz, or merlot)

beef stock

Olive oil

Kosher salt

cracked pepper

acorn squash (quartered and seeded)

maple syrup

cumin

smoked paprika

cinnamon

extra virgin olive oil

Salt & pepper

green beans

lemon

½ teaspoon stone ground or Dijon mustard

toasted & chopped walnuts

flat leaf parsley (chopped)

Season the short ribs with a generous pinch of salt and pepper all over every side of the ribs. Pre-heat a large, heavy bottom wide pot over medium-high heat with 1 tablespoon of oil. Sear the ribs for 2 minutes on all sides, making sure not to wiggle and touch them while they are searing. If your pot is not large enough, sear the ribs in batches, if you overcrowd the pot the ribs will boil in their juices and not sear. Remove ribs from pot once all sides have been seared.

Pour out all but 2 tablespoons of fat from the pot and add the onions and next 2 ingredients along with ½ teaspoon of salt and a couple cracks of pepper. Cook over medium heat for 5 minutes, stirring often. Add the garlic, thyme, and cook another 3 minutes. Add the tomato paste and cook another 2 minutes, stirring often. Add the wine and cook until almost all of it has dissolved, about 3 minutes. Place the ribs back in the pot and pour enough beef stock to almost cover the ribs. If you don’t have enough beef stock you can use water. Bring the mixture to a boil, reduce to a simmer, and give the liquid a taste, it will almost certainly need at least 1 teaspoon of salt and some pepper. Place a lid on the pot and simmer on low for 2-2.5 hours until the beef is very tender and the meat has really pulled away from the bones.

While the meat is cooking, start the acorn squash by pre-heating the oven to 425 degrees F. Carefully insert an 8 inch knife in the middle of the squash and then use a rolling pin to tap the knife through the squash. Scoop out the seeds and place the squash on a sheet tray lined with parchment paper, flesh side up. In a small bowl, whisk the maple syrup, cumin, smoked paprika, cinnamon, and olive oil. Drizzle some olive oil over the flesh of the squash, pinch over some salt, and pour the glaze all over. Try to brish the edges and let the excess sit in the cavity of the squash. Roast in the oven for 45-55 minutes until the flesh is nicely browned. To check for doneness, insert a small knife in the squash, it should go in and out with relative ease.

For the green beans, bring a pot a water to a boil. Trim off the ends of the green beans if needed. Add one teaspoon of salt to the boiling water and boil the green beans for exactly 2 minutes. Drain the beans and immediately place them in a strainer basket that is sitting in a large bowl filled with ice water. Make sure all the beans are covered in ice water and let them sit there for 1 minute, or until cool to the touch. Remove beans from ice water, shake off excess water, and place in a medium size bowl.

Make the lemon dressing by combining the lemon zest and next 3 ingredients in a small bowl along with ¼ teaspoon salt and a couple cracks of pepper. Whisk well until the dressing thickens up. Season the cooked green beans with ¼ teaspoon salt, a couple cracks of pepper, and pour over the dressing. Toss well then add the walnuts and parsley, toss again. Check for seasoning, you may need more lemon juice.

Top 4 acorn recipes from across the web

The most viewed acorn recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Thai Butternut Squash Red Curry

Acorn Jelly (Dotorimuk)

Roasted Acorn Squash

Braised Short Ribs & Acorn Squash

Top 4 acorn recipes from across the web

The most viewed acorn recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Thai Butternut Squash Red Curry

Acorn Jelly (Dotorimuk)

Roasted Acorn Squash

Braised Short Ribs & Acorn Squash

The most viewed acorn recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine