Wednesday, October 3, 2012

Butternut squash and curry -- super combo

All it takes is a slight chill in the air for the hard squashes to start showing up on my menus. This is even more likely now that I've discovered pre-peeled, seeded and cut butternut squash in the grocery stories. Trader Joe's in particular reliably carries good quality, ready to cook squash.
And I love the flavor of curry in winter squashes.
Here's a recipe from last fall that I'll share again.

Recipe: Curried Butternut Squash with Cilantro-Yogurt Sauce
(Serves 2-3 as main course, 5-6 as side dish)

3 cups peeled butternut squash, cut into one-inch cubes (one large squash or 16-18 ounces)
3 T olive oil
2 T mild curry powder
¼ teaspoon cayenne pepper, or to taste
One can black beans, rinsed well and drained
1 cup plain, lowfat or nonfat yogurt
1 cup baby spinach, coarsely chopped
3 T cilantro leaves, chopped
1 T fresh lemon juice

  1. Preheat oven to 375 degrees. In a bowl, toss squash cubes with olive oil, curry and pepper. Spread evenly in a single layer on a large cookie sheet that has been lightly coated with cooking spray. Roast in preheated oven for 30 minutes, or until tender.
  2. About 5 minutes before squash is completely done, sprinkle the black beans over the squash to heat them and get some curry flavor in the beans.
  3. While squash cooks, put spinach in the microwave for 10-15 seconds, to allow leaves to wilt slightly. Cool briefly.
  4. In a small bowl, combine yogurt, cilantro, lemon juice and wilted spinach, stirring well
  5. Remove squash and beans from oven and place in a serving bowl. Spoon half the yogurt sauce onto mixture, passing remaining sauce at the table.You also can add a little sauce at table, to taste, if desired.

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