Another recipe down from the floor pile! It’s the bottom middle picture. That means I have just a few left. Unfortunately, I am not going to be able to make the fried green tomatoes. I closed up shop in the garden and we have no more tomatoes to pillage. Next year!
So–I have to admit I was a bit nervous making this. When I looked at the picture, I thought of it being like a creamy chicken tikka masala but substitute butternut squash for the chicken part. When I went to toast the spices I was hit by a smell that was totally foreign to what my tastebuds/nostrils were expecting. Fennel and mustard seeds? Hmmm. Not something I totally associate with curry.
I crossed my fingers…and HOPED that it would turn out fine. After the initial boil, I checked the sauce and thought “hmmmm. That’s different.” And then after the 15 mins of simmering were up, I returned to the kitchen and saw that the butternut squash had broken down nicely- which thickened the sauce and added texture and depth. I took a taste and breathed a sigh of relief. It was good! And spicy! And then I realized that it was vegan! Which made me happy because I can share it with my vegan friends.
The addition of the limes & cilantro are key. They add a nice little tang. If the limes weren’t there, I would add some yogurt. Or maybe next time I’ll add some yogurt just for kicks. I suspect that this dish will be even better tomorrow- cuz that’s how curries roll. I’ll have to report back.
I think if you wanted to go the non-vegan route, a hunk of white fish or a huge load of shrimp would be a good addition. The sweetness of the squash and the tang of the lime will pair well with seafood.
I have to warn you- peeling butternut squash will give you quite a workout!
And be careful when you chop them up! Watch your fingers!
Here’s the spice trilogy! Mustard Seeds, Fennel Seeds & Coriander
Do not stand over the onion garlic paste for too long. You will be a crying mess.
And ginger…just enough to warm you up!
Butternut Squash Curry
(Recipe Martha Stewart Living Mag)
- 2 medium butternut squashes (about 2lbs.) peeled, halved & seeded
- 1 large onion, cut into large chunks
- 4 garlic cloves
- 3 cups plus 1 tablespoon water
- 1 tablespoon vegetable oil
- 1 teaspoon mustard seeds
- 1 teaspoon fennel seeds
- 1/4 teaspoon ground corriander
- 1 two inch piece fresh ginger, peeled & finely grated (2tablespoons)
- 2 tablespoons tomato paste
- 2 teaspoons coarse salt
- 1/4 teaspoon crushed red pepper flakes
- 2 cups cooked brown rice (i used white basmati)
- fresh cilantro, for serving
- lime wedges, for serving
1. Cut solid sections of squashes into large chunks and see pod sections into 3/4 inch wedges. Puree garlic, onion and 1 tablespoon water in a blender until smooth.
2. Heat oil in a 4 quart pot over medium heat. Add mustard seeds, fennel seeds, and coriander, and cook until fragrant, 1 to 2 mins. Stir in onion paste & ginger. Cook stirring often until caramelized, 6 to 8 mins.
3. Add tomato paste, scraping bottom of the pot if needed. Stir in remaining 3 cups water, the salt & crushed red pepper flakes. Add squash, and cover partially. Bring to a boil. Reduce heat, and summer gently until squash is tender, 12 to 15 mins. Serve over brown rice with cilantro and lime wedges.
