Roasted Acorn Squash with Spiced Yogurt, Satsuma and Candied Pecans
Serves 8
2 acorn squash
2 tablespoons olive oil
1 teaspoon kosher salt
1 pinch black pepper
1 cup plain yogurt
¼ cup mayonnaise
1 tablespoon honey
1 teaspoon garam masala, plus more for serving
4 leaves fresh basil
1 clove garlic
4 satsumas, peeled and sliced crosswise
½ cup candied pecans, chopped*
4 sprigs fresh dill
*Note: Use store-bought candied pecans for a quick and easy alternative.
1. Preheat the oven to 375°F.
2. Peel the acorn squash and cut it in half lengthwise. Scoop out the seeds and cut the squash into ¾-inch thick slices.
3. Toss the squash slices with olive oil, salt, and pepper. Lay them out on a baking sheet and roast for 30 minutes, or until the squash is tender. Remove from the oven and let cool.
4. In a blender, combine the yogurt, mayonnaise, honey, garam masala, basil, and garlic. Purée until smooth.
5. To serve, spread an even layer of the yogurt mixture on the bottom of a platter. Top it with the roasted squash slices and a fresh dusting of garam masala. Add the satsuma slices and finish with a sprinkle of chopped candied pecans and freshly picked dill leaves.
About Chef Michael Gulotta
Born and raised in New Orleans, Chef Michael Gulotta has been engrossed in the local food culture for decades. He is a graduate of the Chef John Folse Culinary Institute and is a five-time James Beard Foundation Awards semifinalist for “Best Chef: South.” New Orleans Magazine’s also named him “Chef of the Year.” He is both a Chef and partner at MoPho, Maypop and, most recently, TANA, an upscale Italian restaurant in Old Metairie.
