Wednesday, October 19, 2011

Fall Curried Butternut Squash with Chick Peas

It's hard right now not to go to your local market without tripping on the huge displays of fall squash; it's that time of the year and that turned out to be my inspiration for tonight's dinner. One of the best ways to cook squash is roasting at a high temperature, which intensifies the flavor and produces a smooth texture. I also had the thought of using it into a Indian style curry along with sliced onions, chick peas and a good quality curry paste.

To start I cut a medium butternut squash in half leaving the skin on, next scoop out the seeds and place flat side down on a parchment covered sheet pan, then into a preheated 400F oven for about 45 minutes. Cook until the outside side starts to brown. While the squash is cooking, peel and thinly slice a yellow onion and put into a heavy pan with a dash of olive oil to slowly cook and soften, then add a spoon of curry paste. The paste will have to cook slowly for a few minutes to bring out the flavors, then add precooked chick peas and a splash of vegetable stock or water to make a thick stew. By this time the squash is cooked and somewhat cool to touch, peel off the skin and cut into medium dice, add to stew, carefully stir then check for seasoning. I added a pinch of chopped cilantro. This would good served with a scoop of steamed brown rice for a very healthy and delicious meal.           

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