Welcome toIn Season,our series celebrating the juiciest fruit and crispest veggies in Texas. This winter, we asked local chefs to share stories about their favorite items of seasonal produceand create original recipes that make the most of winter bounty.
Chris Williams loves squash. Growing up, the chef and owner of Lucilles in Houston was introduced to the winter produce in a way many Southerners first meet it: smothered in brown sugar in a casserole. Since then, Williams has come to appreciate squash for its subtle yet pleasing qualities. I like it on its own now, Williams says. I like any type of squash. You can grill it, salt it, and then serve it.
Williamss recipe for roasted acorn squash stuffed with collard greens and quinoa showcases the fruit (yes, squash is a fruit!) without drenching it in butter and dusting it with sugar.
This dish in particular was born out of my fathers heart issues, he says. He had to go on an all-vegan diet. Im used to my father being a staple in my restauranthes always there. And then when he went on this diet, he wasnt there.
This change in his dads dietary needs inspired Williams to adjust his thinking about the way he cooks.
When my dad was put on this diet, I started coming up with ways to get him back into the restaurant safely and responsibly, Williams says. Lucilles touts Southern staples like steak smothered in gravy and fried catfish with grits. I was thinking about flavors that he likes and things that he was eating and trying to figure out a way to put it all together in a way that was refined and delicious. Thats what the dish was born out of. He embraced the challenge of finding new and delicious things to eat that make him happy, and this hit all the marks for him.
Williams says this recipe is the third iteration of the original version he made for his dad. The dish is vibrant and deliciousa perfect addition to your table during cooler months in Texas.
Serves 4
2 acorn squashes, halved and seeded2 tablespoons honey2 teaspoons curry powder teaspoon cayenne pepper cup lemon juice cup canola oil1 teaspoon salt
1 teaspoon olive oil1 garlic clove, minced1 bunch collard greens, cleaned and roughly chopped2 Anjou pears, peeled and small diced (hold in water with lemon after dicing)2 cups cooked red quinoa (hold chilled after cooking) cup cooked chickpeas1 tablespoon kuchela, a hot Trinidadian relish (or more, to taste)1 teaspoon sherry vinegar cup pomegranate seeds
4 garlic cloves1 cup red bell peppers, roasted, peeled, and chopped2 ounces almonds, roasted cup curly parsley, chopped2 teaspoons cumin2 tablespoons smoked paprika2 tablespoons sherry vinegar cup olive oil
Read more from the original source:
Recipe: Roasted Acorn Squash Stuffed With Collards and Quinoa - Texas Monthly
