Acorn Squash in Coconut-Pepper Cream
Acorn squash is roasted with woody nutmeg, honey, and butter, then filled with a hearty coconut and sweet pepper gravy for a tropical twist on a classic autumnal taste.
Transported to the tropics
“Squash is usually associated with fall flavors in the U.S., but it’s also a fundamental part of Indian cuisine. This recipe infuses a familiar dish with spices from the southern hemisphere, creating a flavor that is simultaneously nostalgic and exotic.”
-Asha Gomez
Spices in this Recipe Card
Nutmeg
A classic warming spice, Nutmeg is nutty and aromatic, with a flavor that’s frequently associated with baked sweets, but works just as well to bring depth to savory dishes.
Nutmeg and mace are different parts of the same fruit. Nutmeg is made from the hard seed inside the fruit, while mace is made from grinding the soft red, lacy flesh that encases the nutmeg seed.
& I Cook in Color
Meet
Asha Gomez
It was Asha’s love of experimentation that led her to interweave the culinary traditions of Kerala in Southern India and her adopted home in the American South. The result was the award-winning cookbook My Two Souths, and a deeper passion for exploring the relationships between global cuisines. That drive is on full display in her new book, I Cook in Color, and in her Atlanta culinary studio The Third Space.
Lunch. It sounds weird, but I’m a full time career woman and a mom, so my life revolves around my kid and his needs. The afternoon reprieve of lunch, alone or with a few friends, is something I cherish.
My mom's spice tin.
Mango - the Kesar mango to be specific. But not president; it should rule the world. It will ruin you for every other mango on Earth. It’s just that perfect.
All the spice, twice as nice
(Because bulk isn't always bettter)
Cook In Color
Adaptable recipes destined to become meal-planning mainstays. These techniques and spice blends are designed to let you add your favorite ingredients as the seasons change.