Make the Veggies Happy: Curry Roasted Squash

Squash is something that does not belong in your fridge. But it is tasty, and I want you to know how to make it.

Sweet, hearty winter squashes are my favorite because they are damn near indestructible and super versatile – they’re great in soups, curries, as a puree and on pasta. Even better, they are responsible for some of the easiest side dishes around.

For this recipe, I used a buttercup squash. Buttercup squashes are a kind of winter squash originating from South America that is deep green on the outside and yellow-orange on the inside – much like an acorn squash, only a tad larger and not shaped like an acorn.

If you can’t find a buttercup squash, pick any winter variety – butternut, acorn, delicata, or kabocha.

In this recipe I also wanted to give you a good standard curry paste to flavor things with. I typically would toast my spices first, but since you are roasting the squash anyway, I don’t bother. The spice mix would also be great rubbed on meat or fish before roasting.

INGREDIENTS

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  • buttercup squash
  • 2 tablespoons oil (you may need more or less, depending on the size of your squash)
  • 1 clove of garlic
  • 2-inch piece of ginger
  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 1 tsp cayenne powder (to taste)
  • 1 tsp fresh ground pepper
  • Pinch ground cardamom
  • 1 tbsp mustard seeds (yellow or black will do)
  • 1 tbsp salt

DIRECTIONS

Preheat oven to 400° F. Grease pan with oil.

Scrub the outside of the buttercup squash. With a large, sharp knife, CAREFULLY cut the squash in half. THESE THINGS ARE SUPER DEADLY. I recommend that you go in with the point of the knife and firmly chop down on both sides.

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Don’t be an idiot like me.

Scoop out the seeds from the center of the squash with a spoon.

Then when you have cleaved the squash in half you can put it flat side down and slice. Divide the squash into wedges.

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In a mortar and pessle grind the cumin and coriander. When fine, yet textured add the cayenne pepper, cardamom, freshly ground pepper and mix. Add salt, garlic and ginger and grind to a paste. Finally, stir in whole mustard seeds.

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Mix paste over squash wedges and arrange in a single layer.

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Place in oven for 15 minutes. Gently turn wedges over. Return to oven for 10-15 minutes. Be sure to mix well so you don’t burn the spices.

Serve alongside roasted chicken, lamb, or anything really. They are just tasty.

 

 

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