Curried Butternut Squash
By Annie Copps
Squash is everywhere this time of year, but what to do with it? First the good news. Squash lasts a long time, so no rush to figure it out. Second, more good news, gourds are super versatile, delicious, and packed with all kinds of vitamins.
From soup to dessert, there are any number of delicious things to do with all kinds of squash and here in New England, we have dozens of varietals. One of my favorites is butternut squash and one of the ways I like to prepare it is as a curry. And like many seasonal recipes, this one makes for a quick yet deeply satisfying vegetarian (and vegan if you like) meal.
Cut the squash into small pieces and simmer it with onions, cumin, ginger, curry, and a bayleaf until it is soft and flavorful. Add some rice and stir in raisin, pistachio nuts, and a chopped orange and you have dinner on the table in no time.
Total time: 45 minutes
Prep time: 30 minutes
1 small butternut squash, peeled, deseeded, and diced into 1/2-inch pieces
1 small onion, thinly sliced
3 tablespoons vegetable oil
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
2 teaspoons curry powder
1 bay leaf
1 cup chicken or vegetable stock
3 cups cooked rice
1/3 cup raisins
1/3 cup toasted pistachios or pinenuts
1 orange, peeled and roughly chopped
Garnish: 1 tablespoon chopped scallions or chives
In a large saucepan over medium-high heat, sauté butternut squash and onion in oil until slightly softened, about 8 to 10 minutes. Add spices and bay leaf, stir well, and cook about 2 minutes longer, stirring ingredients a few times (spices will become very fragrant). Add stock and bring to a boil. Lower heat to simmer, cover pan, and cook 8 to 10 minutes.
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