[Recipe] Red Curry Delicata Squash and Mustard Greens over Black Rice

Fall is in season! It's time to kick things off with some delicious squash and warm food to get us ready for the colder nights. Here is a recipe I like to make to bring some warmth in your belly. I love delicata squash as it is super tender and easy to cut and it roasts very evenly. I could just make a plate of roasted squash and be happy with it. Anyways I hope you enjoy this recipe or at least like the pictures <3

Ingredients: 3 Delicata Squashes 2 Bunches of Scallions 1 Big Piece of Ginger 2 Cans of Coconut Milk 4+ tbsp Red Curry Paste 2 Cups Black Rice 2 Limes 2 Bunches of Mustard Greens Handful of peanuts

Recipe:

1. Preheat over to 475 degrees
2. Set a pot of water to boil with 3 1/2 cups of water, the rice, and a pinch of salt
3. Cut the delicata squash into 1/2 inch rings, scoop out the seeds into a small bowl for roasting later as a snack or just throw them out if you don't want them
4. When the oven is preheated, oil a baking sheet without any paper or aluminum foil (you probably need two so the squash doesn't get overcrowded and steam each other) and put it in the oven by itself
5. Place the delicata squash rings in a bowl and toss them with JUST oil, NO SALT OR PEPPER
6. Take out the HOT baking sheets and put the rings on the sheet
7. Roast for 10 minutes, flip them over, and Roast for another 10 minutes
8. Chop up mustard greens by removing as much of the stem as you can with your hands then roughly chop them up into a bowl
9. Peel and mince ginger and scallions into one small bowl
10. Heat up a hot pan with the oil of your choice
11. Add ginger, scallions, and paste and cook for ~2 minutes until fragrant
12. Add mustard greens a couple handfuls at a time until they start wilting, then add more until you used up all of it. It takes a good amount of time to wilt all the greens and they really do breakdown into a small amount
13. Pour coconut milk into pan and stir for about 5 minutes until everything is well mixed and heated up
14. Remove curry from heatsource
15. Juice the limes and add as much as you want to the dish (I used all of the lime juice)
16. Sprinkle some peanuts onto your dish, you can crush them if you want and add as much as you like!
17. Enjoy!

Serves 4+ people

Tips and bonuses: If you buy mustard greens, kale, or any other leafy vegetable and it wilts in your fridge, do not worry about it! You can cut off an inch of their stems and put them in a vase of water just like flowers! In an hour or so they will plump right back up.

If you plan on having any leftovers, separate the rice and delicata squash in one container and the curry with mustard greens in another. This will prevent the rice from sucking up all of the coconut milk and become mushy.

Don't salt and pepper your delicata squash before you roast it! Adding salt to any vegetables when roasting will draw the water to the surface and steam the vegetable instead of roasting it.

Save your delicata squash seeds instead of throwing them away! You can roast them and get a nice delicious snack.

Photographs: https://i.imgur.com/HwBt0jF.png Yummy Results

https://i.imgur.com/0LNWejy.png Mustard Greens in a Vase

https://i.imgur.com/7DdT8lr.png Ingredients