Non-traditional Thanksgiving recipes are a sure-fire way to sway those vegan-apprehensive relatives. They’ll be so stoked on this curry kick you may avoid all of that awkward small talk! Persimmons are an unusual dinner guest as is, so offering up a savory dish will absolutely spark some conversation. Roasting the persimmons and butternut squash releases that light sweetness that make for a hearty, plant-based option at the table. Trust me, you’ll have friends and family asking for the recipe.
A note on persimmons: There are two main varieties in the Pacific Northwest, Fuyu and Hachiya. Fuyu are the flat bottom fruits (similar looking to a tomato) and can be eaten at just about any point in their lifecycle. Too yellow and firm they will be underripe and overly orange and soft they will be a bit mushy. You’re looking for somewhere in between. Hachiya are acorn shaped fruits with a similar yellow color and firmness when under ride. You want to avoid eating underripe Hachiya raw as they are very astringent (unless you’re into that sort of thing) these are best when ripe. I used Fuyu’s in this recipe but imagine Hachiya’s would work just as well.
Did you give this recipe a try? Let us know! #closedloopcooking
Closed Loop Cooking