Six Succulent Squash: # 2 Acorn Squash with Curried Teff and Tomatoes

A trip to a country apple orchard gifted us with a surprising variety of fall squash.  Follow this blog for six succulent, very autumn recipes.  The first offering was yesterday's zucchini; today's is a lightly steamed acorn squash filled with wholesome, high-protein teff seed, and fresh tomatoes with a light touch of curry.
You'll need: 1/2 small acorn squash per person; 1/4 C uncooked teff seed per person, diced ripe tomato, medium curry powder, 2 T. sultanas, coconut butter. sesame seeds
Cut acorn squash in half, lengthwise and remove seeds and strings. Steam until tender. At same time, steam teff seed until cooked (abut 8 minutes). Stir in tomatoes, sultanas, curry powder to taste, and steam for another minute.  Place squash halves on plates, and fill with curried teff and tomatoes. Dot with coconut butter, and sprinkle on sesame seeds with a generous hand.  The earthy flavor and slightly crunchy texture of the teff brings out the full subtleties of the toothsome acorn squash's taste of sunshine in its beta-carotene-rich, orange body.