Spicy Squash, Pineapple and Onions

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Spicy Squash, Pineapple and Onions

 

For the seeds:

seeds from two squash

1/2 teaspoon (2.5 mL) salt

1/2 teaspoon (2.5 mL) shichimi pepper or cayenne

1 tablespoon (15 mL) olive oil

 

 

For the main dish:

2 medium winter squash such as butternut, kabocha or acorn

1 pineapple

3 onions

1 large hunk ginger, perhaps 3 " (7.5 cm) long

1 habanero pepper

1/2 cup (120 mL) brown sugar

1/2 cup (120 mL) olive oil

1 teaspoon (5 mL) each mace and nutmeg

2 teaspoons (10 mL) salt

 

For the seeds:

Preheat the oven to 350. Whack the stem off each squash and cut it in

half the long way. Use a spoon to scoop out the seeds and spread them

evenly on a cookie sheet. Bake for about 30 minutes or until you hear

the seeds popping. Slide the seeds into a bowl, add the other

ingredients and stir. Eat.

 

For the main dish:

Peel the squash carefully, as even long-duration baking will not make

the skin edible. Hack it into 1-inch (2.5 cm) cubes. Peel the

pineapple and chop coarsely. Chop the onions. Peel the ginger and

puree it into a blender with the habanero, oil and spices. Mix the

squash, pineapple, onions and spices together and place them in the

oven. Stir after 30 minutes and serve after one hour.