T H U R S D A YPreparation:
1 Heat 2 tsp canola oil in a large saucepan over
medium heat. Add 1 medium peeled and cubed
butt ernut squash and 1/4 tsp salt. Cover pan and
heat until squash is slightly tender, stirring occa-
sionally, about 10 minutes. Add 1/3 cup water and
simmer until squash is very tender, about 15 minutes. Drain
any excess water and mash squash with 1 1/2 tsp yellow curry
powder, 1/4 tsp cayenne, and 1/4 tsp salt. Cover to keep warm.(^2) Pat 1 lb. large sea scallops dry with paper towel and season
with salt and pepper. Heat 2 tsp canola oil in a large skillet
over medium-high heat. Place scallops in pan and allow to
cook undisturbed until bott om edges are golden and they
release easily, about 2 minutes. Gently fl ip scallops, add 2 tsp
unsalted butt er to pan, and sear until browned underneath,
about 1 1/2 minutes.
(^3) Spread butt ernut mash on serving plates and top with
scallops. Sprinkle on sesame seeds and cilantro.
Seared Scallops with Curry Butt ernut Mash
Cold-loving butt ernut squash will delight your palate with its sweet-nutt y fl avor while still delivering clutch
nutritional value. Namely, it contains off -the-chart levels of beta-carotene, a nutrient that can be converted to
vitamin A in the body to improve immune, bone, and eye health. Makes 4 servings.
FOOD WEEKNIGHT WINNERS