Half Squash With Tamarind Sauce and Figs |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This recipe is something I came up with. I'm in college and trying to eat somewhat healthy but also trying to use everything in my kitchen. I really like combining different tastes and temperatures: sour and sweet, hot and cold. This is really quite customizable but if you want to use dried figs I think you might need to rehydrate them because the recipe uses the fig's juices. (Tamarind paste has a strong taste so it might be good for using artificial sweeteners...but I haven't tried it) Hope you like it! Ingredients:
1 squash (i used delicata but you could use acorn) |
5 -12 fresh figs (exact # depends on squash size but i used '5) |
tamarind paste |
sugar |
Directions:
1. Cut squash in half and clean out seeds.
2. Cut figs into small chunks removing stems.
3. Make tamarind sauce by mixing paste and sugar to taste. I personally like a sour taste along with the sweet squash so I added about 2 tablespoons paste to 1 tablespoon sugar. Keep in mind you only need enough to coat inside of squash.
4. Coat inside of one half of squash with tamarind sauce. Put chopped figs into squash cavity.
5. Roast squash in oven at 375 F until soft.
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