A large butternut squash sat on the counter. It taunted me. It begged me to think of something new to do with it. So, I asked friends and searched the internet. Finally, a few interesting flavor combinations caught my eye. Ah, inspiration at last. Taking a little from here and little from there, I concocted my own recipe for a spicy, flavorful curry. All the measurements are approximate – I just was feeling and tasting it as I went along.
- 1 medium-large butternut squash peeled, seeded and cut into 1-inch pieces
- 1/4 cup plus 2 tablespoons extra virgin olive oil
- 1 tablespoon cayenne pepper
- Half yellow onion, diced
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, finely chopped
- 12 oz. cooked, diced tomatoes
- 2 cups fresh spinach
- 8 oz. plain Greek yogurt
- 1 1/2 tablespoons curry powder
- Juice of half a lemon
- Salt and pepper to taste
- Preheat oven to 375 degrees.
- In large bowl toss butternut squash with 1/4 cup olive oil and cayenne pepper. Season with salt and pepper to taste.
- Spread the coated squash pieces onto a rimmed baking sheet and roast for 45 min. to an hour, or until tender.
- In a large saute pan fry the diced onion in 2 tablespoons olive oil.
- Add the garlic, ginger and saute for a minute or so.
- Add the curry powder and mix it around the pan.
- Add the tomatoes and cook for 10 minutes.
- Add the spinach and season with salt and pepper to taste.
- Once the spinach is wilted, toss in the roasted butternut squash.
- Let everything simmer in the pan for a couple of minutes.
- Add the yogurt and lemon juice. Stir to evenly distribute.
- When the sauce is lightly bubbling remove the pan from the heat and serve!
Note: This would be great over rice or served with flatbread.
So, what are some interesting things you do with winter squash?
This really has me tempted to eat some curry anything now!