Sunday, October 31, 2010
Curried Butternut Squash
1 medium butternut squash, about 1 1/2 to 2 lbs
2 Tbs ghee or butter
3/4 tsp curry powder
1/3 to 1/2 cup slivered almonds
1/3 cup chopped onion
1 Tbs freshly squeezed lime juice
1/4 tsp grated lime rind
1/2 cup chicken broth (you can use apple cider for a vegetarian version)
Cut the squash in half lengthwise and scoop out the seeds. Place the squash halves cut-side down in a large microwavable casserole dish, use a fork to pierce the skin a few times, and add about 1/4" water to the dish. Cover with plastic wrap, leaving a corner open as a vent. Microwave until tender, about 8 to 10 minutes.
Melt 1 Tbs ghee or butter in a large saucepan or skillet, add the curry and almonds and saute over medium heat until the almonds start to turn golden, about 6 to 8 minutes. Carefully remove the almonds from the pan using a perforated or slotted spoon and set aside. Add the other tablespoon of ghee or butter to the pan. When melted, add the onions and saute until soft. Add the lime juice, rind and chicken broth and stir to combine.
When squash is tender, remove from microwave and allow to cool enough so that you can handle it. Depending on how tender the squash is (it's ok if it's too soft to cube since you can make this recipe either mashed-style or with squash cubes), remove the flesh from the skin either by scooping out with a spoon or by using a butter knife to "score" the flesh and make cubes (cut horizontal and vertical lines about 1/2" apart, through the flesh but not through the skin, to form a grid and then slide knife between the flesh and skin to remove the flesh as cubes). Add squash to the skillet or pan and stir to combine. Cover and cook over low heat for about 5 minutes, then stir in the almonds and serve.
Carolina Sauce Company