Winter Squash Curry
February 26, 2012 § Leave a comment
People often ask me how I cook with squash. It seems that there are two popular ways to cook squash, roasted in the oven with drizzled olive oil and salt or as a big pot of soup. Indians only have one way of cooking, they turn everything into a curry. As a kid I detested squash curry. My mother a fanatic of squash, made it way to often for my liking. As an adult I have learnt to appreciate the flavour of this curry and my kids love the sweetness and of it. Use a sweet squash for this recipe and serve with hot flatbread on the side.
Cooking time 60 minutes
Preheat oven to 375 degrees F
4 cups (1 L) roasted squash
3 tbsp (45 ml) olive oil
2 tsp (10 ml) black mustard seeds
1 1/2 tsp (7 ml) cumin seeds
7 cardamom pods
1 tsp (5 ml) ginger
5 cloves crushed garlic
1/2 cup (125 ml) diced onions
1/2 tsp (2 ml) tumeric
1 1/2 tsp (7 ml) salt
1. Cut the squash in half and take out the guts. Place on a lined baking tray and roast in the oven for half and hour or until the squash is cooked. Let cool. Peel of skin and chop into 1 inch pieces.
2. Add 1 tbsp of oil to a medium-sized saucepan on medium heat. Crush the cardamom and cloves and add to the hot oil along with the mustard and cumin seeds.
3. When the seeds pop add the garlic and ginger and sauté until they brown about 30 seconds. Add the onions and sauté until caramelized.
4. Add the turmeric, stir and cook for about 30 seconds. Add the squash and 2 tbsp of olive oil. Depending on how much moisture is in the squash, you may need to adjust the amount of oil that you need. Cook until the squash softens and all the flavours incorporate 5-10 minutes.