- 1 acorn squash, about 1 pound each
- 2 lbs. shrimp
- 1 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper
- 6 teaspoons olive oil
- 1/2 Spanish onion, minced
- 2 garlic cloves, minced
- 1 tablespoon curry paste
- 2 cups chicken broth
- 2 tablespoons ginger, minced
- 1 cup coconut milk
- 1/4 lb. snow peas
- 3 teaspoons cilantro, chopped
Peel and cut acorn squash in half; remove seeds. Then cut squash into 1-inch cubes. Peel and devein shrimp; wash shrimp under warm water and season with salt and pepper. Heat olive oil in large saute pan over medium heat. Add shrimp; cook until browned on all sides. Transfer shrimp to plate. Reduce heat and add remaining oil. Stir in onion, garlic and curry paste. Cook 1 minute, stirring constantly. Stir in broth and ginger. Add squash and cover pan. Steam squash until tender, about 15 minutes. While squash is steaming, trim ends from snowpeas. Cut them in half lengthwise at sharp angle. Stir in shrimp, coconut milk, snow peas and cilantro. Simmer until shrimp are cooked, about 5 minutes. Serve immediately.
A fall dish when acorn squash is in season. This is a meal all by itself, or serve it with some steamed rice.