I have been on a butternut squash roll lately. Even though it's more of a winter vegetable, I have found it so versatile and delicious. Whether it's roasted, mashed, pureed or chunky, I can't seem to get enough. They are also kind of odd looking, which adds to their charm.
First, I made Butternut Squash soup from this Food Network recipe (minus the truffle oil). This was the first time I had made Butternut Squash soup. The soup cooked for quite awhile, but once it was done, it was creamy, comforting and lovely.
It was perfect with some rye bread and Parmesan cheese on top. Then, I made a Butternut squash and red lentil dal. This recipe makes a substantial meal paired with naan bread. The topping, called "tarka," is a mix of caramelized onions, chilies and garlic. Check out the recipe here.
Awhile back, I invented my own curry recipe using Butternut squash and mango. I adapted the recipe from a few "Mango Coconut Curry" recipes I found.
Butternut squash and mango curry with raisins:Ingredients:1/2 of a butternut squash
1 yellow onion
1/4 cup raisins
1/4 cup tomato sauce
1/2 cup mango coconut curry sauce
1 clove of garlic
1 tbsp grated ginger
1 tbsp curry paste
Directions:1. Dice, peel and core the Butternut Squash and roast in the oven for about 20 minutes.
2. Make a curry base by cooking the onions, garlic, ginger and curry paste in a pot until the onions start to brown about 10 minutes.
3. Add the roasted butternut squash and let simmer for about 20 minutes.
4. For the sauce, add the "Mango Coconut Curry sauce" (cheating a little bit, I know) and the tomato sauce.
5. Add the mango and raisins closer to serving time. They just need to be warmed and not cooked.
6. Serve with rice and naan bread.