Grilled or baked salmon filets or, if you
are very fortunate, grilled mahi-mahi will be even better with these
delicious little acorn squash on the same plate. The bite of the black
bean paste is a pleasant surprise.
Makes 6 servings
3 small acorn squash, or sweet dumplings squash if you can find them,
split lengthwise, seeds and fibers removed, a small slice cut off each
bottom so the sweet dumpling squash will sit firmly
1/4 cup teriyaki sauce, or light soy
1 teaspoon Chinese black bean paste
2 teaspoons grated fresh ginger
3 tablespoons butter
1/4 cup dry sherry or rice wine
1/4 cup well flavored chicken stock
Preheat the oven to 375 F.
Arrange the sweet dumpling squash, cut side down, in a deep roasting pan large enough
to hold them in a singer layer. Pour in about 1/4 inch water. Bake until
the squash is barely tender, 25 to 30 minutes. Remove the pan from the
oven, drain and turn the sweet dumpling squash right side up in the pan.
While the squash are baking, combine the teriyaki sauce, black bean
paste, ginger, butter, sherry and stock in a small saucepan. Simmer
over low heat, stirring until well mixed and slightly reduced, 3 to 4
Divided the mixture evenly among the
centers of the squash halves. Cover the pan tightly with aluminum foil.
Bake until the squash are tender, 35 minute. Remove the aluminum foil.
Bake until most of the liquid has been absorbed, about 10 minutes
longer. Serve simple vegetable cooking recipes very hot.