Butternut Squash Coins with Cilantro Salsa
By Narayan • 18:15 on Monday, March 11, 2002 • Comment
This is one of my all-time favorite recipes. It’s one of the best combinations of sweet, spicy, and savory that I’ve come across. The salsa goes really well on grilled chicken and pork as well, so if you can, make a lot of it.
Squash Coins
- 1 3 lb. butternut or delicata squash
- about .25 cup + 2 tbs olive oil, for frying
- salt and freshly ground pepper
- cut the neck of the butternut squash from the round base, reserve the base for soups, stocks, or purees. stand the squash neck on its end and, using a sharp knife, slice downward with sure even strokes to remove the skin in 5 or 6 long pieces and to create the base for many-sided coins. slice the squash neck crosswise .25 inch thick.
- heat 3 tbs of the olive oil in a large skillet. working in batches, add the squash coins in a single layer and fry over moderately high heat, turning once, until lightly browned, about 5 minuts. drain on paper towls and keep warm in a low oven while you fry the rest of the squash in the remaining olive oil. season with salt and pepper.
- transfer the squash coins to a platter or individual plates, drizzle with a little of the cilantro salsa (below) and serve with the remaining salsa alongside.