Butternut Squash Curry
Technically, winter squash season started several weeks ago when we harvested our first batch of butternuts. It was one of those winsome moments in farming; so picturesque that it doesn’t seem possible that it’s real. A garden cart brimming with rosy-golden squash.
Even though we harvested the butternut squash several weeks ago, I’ve been waiting to use them until Autumn finally revealed herself. So it’s lucky that winter squash like these keep perfectly on the counter for several months because Autumn seemed to be even more of a procrastinator than usual this year.
In my family, winter squash were generally sweet things–dusted with brown sugar and dotted with raisins. However, inspired by my friend Kristen’s savory submission to a recent potluck, I decided to try a curry. The spices serve as a counterpoint to the squash’s natural sweetness. It seemed a mantle to grace Autumn’s sunburnt shoulders.
Butternut Squash Curry
1 medium to large butternut squash
1 tbs olive oil
1 tbs lard (or olive oil if you must)
1/2 tsp chili powder
2 tsp curry powder
2 tsp turmeric
2 tsp garam masala
1 onion, cut into thick chunks
1 thumb of ginger, peeled and grated
2 cloves of garlic, chopped
1 cup of water, milk, or whey
salt and pepper
Preheat the oven to 325°. Using a strong sharp knife, cut the squash in half lengthwise. Scoop out the seeds and pulp. (Rinse the seeds and roast them like pumpkin seeds for a yummy snack!) Lay the squash skin side down on a baking sheet. Rub with the olive oil and sprinkle with salt. Roast in the oven until it’s soft enough to pierce with a fork, about 30-45 minutes, depending on the size of the squash. While the squash cools enough to touch, heat the lard over medium heat and add the spices. Stir together until the kitchen smells like a spice market. Add the onion and ginger. Let the onion cook while you cut up the cooled squash into bite sized pieces. Stir in the chopped butternut, garlic and water/milk/whey (I used whey). bring to a gentle boil, then reduce the heat and cover. Cook until the squash is done to your liking. Mine took about another 15 minutes. Season with salt and pepper. Serve over rice or your favorite cooked grain.
Tags: City Roots, Foodcraft, vegetables