Curried Squash

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Curried Squash

Curried Squash

There is nothing quite like a Hubbard squash freshly picked from my garden cut & made into this recipe, but if you can find a local yellow squash that has been recently picked you may do just as well. My teenage daughter who is not yet inclined to cooking made this recipe on her own for a family event recently so I know its as easy to make as it is color rich and savory. My best tip is to be sure to cook the squash cubes so that they keep their integrity and do not mash together. I added dulse flakes as a garnish for a pop of contrast and vitamin K and iodine and other trace mineral. You might try black sesame seeds, parsley flakes or any other garnish of interest that would compliment curry. Satisfying!

Curried Squash
Attributes:  vegan, gluten free, dairy free and nut free, holiday favourite
Equipment:  large cooking pan

Ingredients:

1 T olive oil
1 T black mustard seeds
1 tsp fennel seeds
½ tsp Himalayan salt
1 1/3 C white onion, chopped
5-6 C Hubbard squash, skinned & cubed
1 T medium curry powder
Pinch ground cardamom
1 ½ C vegetable broth
2 tsp coconut sugar
1 T lime juice
1 large roasted bell pepper in oil, drained & sliced
2 T fresh cilantro, scissor sliced
1 green onion, chopped
                                         

Directions:  In a pan on medium heat stir onions, mustard and fennel seeds into oil until onions are soft. Add salt, squash cubes, spices and ½ cilantro to onions & stir. Add vegetable broth and bring to a boil. Reduce heat, cover and stir occasionally until squash is soft, about 30 minutes. Stir in sugar and lime. Serve hot with 1 T fresh cilantro.”
                                 

Optional:  Add Chili flakes during last 10 minutes of cooking to make spicier or sprinkle on top when serving to provide a little more spice and colour.
                                               

Tips:  Be careful to not over cook the squash so cubes keep their integrity.”

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