Roasted Butternut Squash Curry

This isn’t anything I created or claim to have found hidden somewhere. I found it here:
http://agoodappetite.blogspot.com/2009/10/roasted-butternut-squash-curry.html
I recommend looking at A Good Appetite any way, lots of noms.

My only real modification was using vegetable broth instead of chicken broth so that my vegetarian friend could eat this dish.

Vegetable broth
Making broth is easy, I’m not sure why more people don’t do it (well, really I do understand, it’s that whole time thing, something I don’t have much of). Mine was modeled after the recipe from “Joy of Cooking”.
1. Chop up (coarsely, prettiness doesn’t matter here) the equivalent of one medium onion, enough celery to make 2 cups, 1 leek, 1 glove garlic, 1 carrot.
2. Melt 1+ T butter in a large pot or small stock pot. Saute veggies until soft, adding in spices: 1 T dried marjoram, 1 T dried thyme, some sprigs of parsley off your almost dead parsley plants, a bit of salt and pepper.
3. Once veggies are soft, add cold water to cover. Bring to a boil and simmer for a while. The “Joy of Cooking” recommended an hour and a half. Some recipes on allrecipes.com suggested 1/2 hour. Mine probably came in at 45 min.
4. Drain through mesh colander.

Roasted Butternut Squash Curry
0. Preheat oven to 400F.
1. Do the first part of this while your broth is cooking.
Peel, seed and chop into 1″ cubes 1 1/2 lb of butternut squash. Quarter one peeled onion. Peel and coarsely chop one clove of garlic. Mix with 1 1/2 T olive oil in a small roasting pan/cookie sheet/jelly roll pan/etc.
2. Add in:
1/4 t ground cloves
1/4 t ground cinnamon
1/2 t ground cardamon
1/2 t black pepper
1/2 t ground ginger
3. Mix well and bake for 30 minutes until the squash is tender (next time I’ll do 35 min to get it a bit more tender).
4. Now that your veggie stock is draining, rinse out the pot and add back 2 c drained veggie stock.
5. Over medium heat add:
1/4 t cayenne pepper
1/2 t cumin
1 t chili powder
1 1/2 t garam marsala
1 1/2 t ground coriander
6. Whisk in 1/2 c yogurt (I used vanilla because it’s what I always have, but I’m sure plain would be perfectly fine).
7. Add in 1/4 c almonds (I chopped up slivered ones, whole would NOT work well here).
8. Add in:
2 T salted butter
2 T heavy cream
9. Once the butter has melted add the squash mixture.
10. Bring to a simmer & let cook uncovered for about 15 minutes.

Next time I think I’ll truly double the sauce rather than just using 2 c of stock. I like my curry saucy and this didn’t have enough for me. Overall I REALLY liked the taste. I used mild cayenne and it was just the right level of spice for me. I bought this to a pot luck and got a lot of positive feedback about it. So yeah, go visit A Good Appetite.

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