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?