Cooks have long understood the impact of color on eating habits. The ancient Egyptians and Romans used herbs to color their foods and wines in an effort to enhance their appeal.
Instinctively, I think, most of us understand that color suggests flavor, ripeness, and sweetness. Certainly, at least for me, there is a heart-quickening anticipation of ripeness when I score a dark green/black avocado in my grocer’s bin or when I find bright red strawberries at the farmer’s market.
The opposite is true, too. Color can be a turn-off. Researchers have found that there is a relatively negative reaction to foods not associated with the colors found in nature. For example, blue is an unappealing color for food for most people. Interestingly, some weight loss companies recommend curbing eating by serving food on blue plates, refrigerating food in blue containers, and dining in a room with blue lighting. I’m trying to picture myself rolling out of bed around midnight, stumbling into the kitchen and innocently opening the refrigerator only to turn away in disgust at the sight of chocolate eclairs in blue wrapping. Maybe not.
And, so, here is a colorful squash dish featuring kuri squash. It is just the thing to perk up your holiday table.
Who could resist kuri’s vibrant orange allure? Whatever you do, though, don’t serve it on a blue plate.
Spicy Kuri Squash With Harissa and Lemon
Ingredients
- 2 garlic cloves (finely grated)
- 1/4 C. olive oil
- 1/4 C. maple syrup
- 1/2 to 1 T. harissa paste (it is hot! I used Trader Joe's brand)
- 2 t. cumin seeds
- Kosher salt and freshly-ground black pepper
- 1 thinly-sliced lemon
- 1 medium squash (I used red kuri but you could use kabocha or butternut)
- Chopped cilantro or parsley
- Chopped nuts (I used roasted hazelnuts but I think roasted pecans would be wonderful)
Directions
- Step 1 Preheat oven to 450 degrees F.
- Step 2 Whisk garlic, oil, maple syrup, harissa and cumin seeds in a small brown. Season with salt and pepper. Set aside.
- Step 3 Briefly cook whole squash in microwave to soften for cutting.
- Step 4 Cut squash in half and scrape out and discard seeds.
- Step 5 Cut squash into 1 to 1 1/2 inch wedges.
- Step 6 Line a sheet pan with foil. Put squash wedges on the foil-lined pan. Toss squash wedges and marinade together. Season with salt and peper.Top with thinly-sliced lemon slices.
- Step 7 Bake at 400 degrees F. for about 40 minutes. Check on the squash often to be sure it isn’t burning. Use a fork to check how done the squash is. Presentation wise, the squash is best if it keeps its shape, so don’t let your squash overbake. Once, during the baking period, turn the squash over. Remove squash wedges from the oven and let them cool a bit. Just before serving, drizzle with a bit more olive oil and maple syrup and garnish with chopped nuts and chopped cilantro. Arrange caramelized lemon slices on top of the squash. (Be sure to taste the lemon slices. They’re delicious!)
