Read our story What to do with a Black Futsu? by Cheryl Angelina Koehler, Illustration by Helen Krayenhoff
At Sea Salt, they love black futsu for the “fudge-like” texture of its golden flesh, which has a rich taste resembling hazelnuts, and for the edible skin that gets somewhat crisp when roasted.
1 large black futsu squash, cut into 1-inch-thick half moons
6 tablespoons butter
½ medium-sized onion, chopped
1 two-inch piece fresh ginger, minced
2 stalks lemongrass (Cut away and discard the green portions and then bruise the remaining portion with the back of a knife before slicing thinly.)
3 green apples, peeled and diced
Zest of 2 limes
2 tablespoons green curry paste
2 cans coconut milk
½ cup cream (optional)
1 bunch cilantro leaves, chopped
(Reserve a few whole sprigs for garnish.)
Preheat oven to 350°. Clarify 2 tablespoons butter and use it to coat the squash segments. Lay them on a baking sheet, salt lightly, and roast until the squash is soft and its skin is crisp. Meanwhile, melt the rest of the butter in a saucepan and sauté onion, ginger, lemongrass, and apple until soft. Allow to cool and then pureé in a blender or food processor along with the lime zest, curry paste, coconut milk, cream, and cilantro. Just before serving, gently heat the curry sauce while arranging the roasted squash slices onto plates. Spoon the, sauce over top and serve garnished with cilantro
sprigs and slices of lime. Serves 6.