1Place the squash halves, cut sides up, on a large plate or dish. Cover and microwave with 650 watts for 6 minutes, or until very soft. Set aside until cool enough to handle.
2Place onion, ginger, coriander, allspice, salt, butter and 3 cups water in a large bowl. Cover and microwave with 650 watts for 10 minutes. Remove the ginger pieces.
3Scoop the pulp out of the squash halves and add to the spice mixture. Purée the mixture in a food processor or food mill, then return it to the bowl. Cover and microwave with 650 watts for 6 minutes, or until heated through. Stir in the lime juice and cream, sprinkle the cilantro over the top, and serve hot.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
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Roasted acorn squash couldn't be easier, or more delicious. A little butter, salt, freshly ground pepper, and a sprinkle of brown sugar to emphasize the squash's natural sweetness, plus about an hour in the oven, and you have a gorgeously caramelized side (or main dish, if you stuff the squash), with a pool of glaze in the center of each piece. Read more.
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