Day 241: Curried Squash ♥

Cooked squash with aromatic spices
Today's Vegetable Recipe: Pre-cooked winter squash warmed in a skillet with onion and aromatic Indian-style spices.

~ recipe & photo updated in 2007 ~

2005: Wow! If you're roasting squash, roast an extra for this wonderful curry. The inspiring recipe called for more spices than I could imagine - combined, a whole tablespoon of mustard seed, turmeric, coriander and cumin -- but it works, it really works. And it may have possibilities way beyond a side dish too, perhaps making an interesting pizza base, vegetarian supper, maybe even thinned with broth for soup.

2007: If you're wondering about 'too much heat' from all the spices, please don't worry. The squash is just lightly aromatic and flavorful with the spices.



MORE WINTER SQUASH RECIPES from the ARCHIVES
~ how to roast a whole butternut squash ~
~ Butternut Mac 'n' Cheese ~
~ Squash Puff, from Kitchen Parade ~

~ more squash recipes ~
~ more favorite vegetable recipes (this was my very favorite side dish recipe in November 2005) ~


CURRIED SQUASH
Hands-on time: 15 minutes
Time to table: 20 minutes
Serves 4 generously


START THE ONION (for more detail, see below)
1 tablespoon olive oil
1/2 a red onion, diced
1 teaspoon garlic
1 teaspoon mustard seed (2005: I used brown, the inspiring recipe called for black, I think yellow would be fine; 2007: yellow worked just fine)

ADD THE SPICES & GARLIC
1 1/2 teaspoons cumin
1 teaspoon coriander
1/2 teaspoon turmeric
1 teaspoon kosher salt
1 tablespoon brown sugar

ADD THE SQUASH
3 - 4 cups cooked squash (tonight I used roasted acorn squash)
Water
Salt and pepper to taste

DETAILED INSTRUCTIONS
Heat a large, deep skillet over MEDIUM HIGH. Add the oil and let heat. Reduce the heat to MEDIUM, add the onion and garlic, sauté until soft. Add the mustard seeds and cook for a minute or two, until they pop. (My tiny brown ones didn't pop, perhaps because they were cupboard-ancient and pretty dry.)

While the onion cooks, assemble the spices. Add the spices, salt and brown sugar and cook for a minute or two, until the spices are aromatic.

Add the squash, breaking it up with a spatula, adding water as needed to achieve the desired consistency. (Watch the temperature carefully at this point, I suspect that if you're not paying attention, it'd be easy to burn the squash about now.) Cook till hot, stirring occasionally. Season to taste.

NUTRITION ESTIMATE
Without Coconut, Per Serving: 144 Cal (23% from Fat, 6% from Protein, 71% from Carb); 2 g Protein; 4 g Tot Fat; 1 g Sat Fat; 28 g Carb; 7 g Fiber; NetCarb 21; 87 mg Calcium; 2 mg Iron; 601 mg Sodium; 0 mg Cholesterol; Weight Watchers 2 points


CREDIT WHERE CREDIT'S DUE
Adapted from Gourmet, April 1997

1 comments:

Wow! I just finished eating a plate of this and it's wonderful! I used a kabocha squash that I roasted whole. The only change I made to the recipe was that I used 1 teaspoon of oil instead of 1 tablespoon. I used a nonstick pan so less oil worked fine. Thanks for the excellent recipe!

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