Cooking Demonstrations are every 1st and 3rd Saturday at 3pm eastern on the @Eat-to-Treat YouTube channel!

May 20th at 3 pm Eastern

Edamame and Sweet Potatoes with Thai Curry Paste

Equipment

• Large Shallow Pan

• Stove

• Measuring cups/spoons

• Knife/Cutting Board

• Spoon to stir

Ingredients

• 3 cups edamame

• 3 cups diced fresh sweet potatoes (can substitute frozen or fresh butter nut squash )

• 1-2 tablespoon Thai red curry paste

• Juice of 1 fresh lime

• 2 ounces fresh or bottled orange juice

• Salt and pepper mixture

• Extra Virgin olive oil

Bonus Recipe! (will be demonstrated, but not made real-time)

Spaghetti Squash with Roasted Tomato Sauce

• 1 spaghetti squash

• 10-12 Roma Tomatoes

• 6 garlic cloves

• Extra Virgin Olive Oil

• Kosher salt and pepper mix

• Fresh Basil

• Parmesan Reggiano cheese

• Crusty baguette

Instructions below video

Instructions for Spaghetti Squash with Roasted Tomato Sauce

1. Turn the oven on to 400 F.

2. Cut the spaghetti squash in half lengthwise (demonstrated in above video).

3. Remove seeds, then rub each cut part with oil and season with salt and pepper.

4. Cut tomatoes in half, or quarters if they are large. Sprinkle with salt and pepper.

5. Roast tomatoes, garlic cloves, and squash 45 minutes or until tomatoes start to brown. I roasted my tomatoes and squash on the same sheet pan, and the squash ended up swimming in tomato juice. Everything still turned out delicious.

6. Let everything cool.

7. Blend the tomatoes, the garlic, and their juices in a blender. Put the blended mixture in a pot and heat to re-warm.

8. Remove the squash from its skin (demonstrated in above video).

9. Heat some oil in a pan, add some garlic, and get it hot, but not smoking.

10. Add the squash and cook until the water evaporates.

11. Top squash with roasted tomato sauce and enjoy!