It’s hard to believe that the Thanksgiving season is already upon us! As the leaves turn and fall away, don’t let Seasonal Affect Disorder (SAD) get you down, but think about all the delicious and plant-forward foods you’ll be able to prepare for Thanksgiving this year.
More and more people are looking to break the mold when it comes to family feasts, such as serving roasted chicken instead of turkey, indulging in seafood, or having no meat at all! It really depends on the dynamic and how willing the family is to make some changes.
There are only two surviving documents that reference the original Thanksgiving harvest meal. They describe a feast of freshly killed deer, assorted wildfowl, a bounty of cod and bass, mussels, roasted pumpkin or squash, and flint, a native variety of corn harvested by the Native Americans, which was eaten as cornbread and porridge. It’s all about using what you have to make something delicious.
The star of this dish is the delicata squash, a favorite for its mildly sweet flavor and its tender skin. It’s such a light layer that you don’t need to peel it like a butternut or pumpkin, just slice, roast, and enjoy.
The squash is super easy to prepare, simply cut off the top and the bottom of the squash and use a Forge To Table Quenelle Spoon to scoop the seeds out and discard them. Slice the squash into even ½-inch-thick rings, making sure they are as identical as possible so they roast evenly.
We aimed to break out of the classic American flavor profile and use some aromatic curry powder to balance out the mild flavor of the delicata. Some salt, pepper, EVOO, and spicy hot honey make great accompaniments as well.
The maitake mushrooms (aka hen of the woods mushrooms) were added were for contrast in flavor and texture, as the maitake roast up and gets uniquely crispy on one end and chewy on the other. If you cannot find maitake mushrooms, shiitake or oyster mushrooms make a great substitute.
If you don’t have space in the oven, the squash and mushrooms can easily be air fried in batches. Layer the curry-rubbed squash rings in an even layer in your basket, air-fry at 400F degrees for 5 minutes before flipping, and roast until tender, or another 5-7 minutes. Repeat until all the squash is cooked.
While the curried squash is roasting and concentrating its flavor, it’s time to assemble the chutney. If you’re making this part of your Thanksgiving spread, we recommend making the chutney well ahead of time to save you peace of mind and kitchen counter space.
In the bowl of a food processor or blender, add roughly chopped cilantro, mint leaves, chopped jalapeno, ginger, garlic, yogurt, and lemon juice. Blend until everything is smooth and combined. Taste and adjust the chutney with salt and pepper, to taste. It’s that easy! Try this chutney on other thanksgiving classics, you’ll thank us.
Now that your squash and mushrooms are roasted, it’s time to assemble. Some might opt to keep the chutney and squash separate, but we think it makes such a pretty plate! Layer some mint chutney at the bottom of a serving dish, followed by the roasted delicata squash and crispy mushrooms, and finally some pepitas. Serve with more mint chutney on the side and enjoy!
Curry Delicata Squash with Crispy Mushrooms & Mint Chutney
If you’re bored of all the old-school Thanksgiving sides, we agree. Go for big flavors with bright mint chutney, honey-curry glazed squash, and crispy roasted mushrooms. Let your delicata squash shine!
Recipe and Photography by Sam Burgess
Forge To Table Knives
Prep Time: 20 min
Cook Time: 30 min
Servings: 4
Ingredients:
2 Delicata squash, 1 pound each, rinsed
8 ounces Maitake mushrooms, sliced
6 tablespoons extra virgin olive oil
2 tablespoons of hot honey (or normal honey)
1 teaspoon kosher salt, plus more, as needed
¼ teaspoon black pepper, plus more, as needed
1 tablespoon curry powder
1 bunch cilantro and tender stems, rough chopped (~1-½ cup)
1 bunch of mint leaves (~1 cup, packed)
1 medium jalapeno, chopped
2 teaspoons ginger, chopped
1 garlic clove, peeled
½ cup plain yogurt (or vegan yogurt)
3 tablespoons fresh lemon juice
2 tablespoons pepitas (pumpkin seeds)
Instructions:
PREHEAT. Preheat the oven to 375F degrees. Line a baking sheet with parchment paper.
PREP SQUASH. Prepare the squash by slicing off the top and bottom. Use a Forge To Table Quenelle Spoon to scoop the seeds out and discard them. Slice the squash into even ½-inch-thick rings. Place the squash and mushroom pieces onto the prepared baking sheet.
SEASON SQUASH. Drizzle the squash and mushrooms with extra virgin olive oil and hot honey. In a small bowl, combine kosher salt, black pepper, and curry powder. Sprinkle the squash with the spice mixture and spread everything into one layer.
ROAST. Roast for 12 minutes on each side, flipping the squash and mushrooms halfway through, about 25 minutes total.
CHUTNEY. Meanwhile, in the bowl of a food processor or blender, add roughly chopped cilantro, mint leaves, jalapeno, ginger, garlic, yogurt, and lemon juice. Blend until relatively smooth. Taste and adjust the chutney with salt and pepper, to taste. Place into a small serving bowl.
ASSEMBLE. Once the squash is cooked, let cool slightly before assembling. Layer some mint chutney at the bottom of a serving plate, followed by the roasted delicata squash and mushrooms, and finally some pepitas (pumpkin seeds). Serve with more mint chutney on the side and enjoy!
Chef’s Notes:
If you cannot find maitake mushrooms, shiitake or oyster mushrooms make a great substitution!
If you don’t want to heat up your oven (or it’s already in use) you can air fry the squash as well! Air-fry at 400F degrees for 5 minutes before flipping, and roast until tender, or another 5-7 minutes.
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