Butternut Squash, What’s In a Name?
Butternut squash is one of the most beloved of the winter squashes-with a name that combines “butter” and “nut,” it’s got great branding. It’s also often available already peeled and cubed, to save you time and effort. If you like to cut up your own squash, use a smaller one for this, or just peel and cube the squash you have and use a pound or about 2 cups of cubes for this. The squash is perfect for “currying,” because it is already sweet and nutty. That natural sweetness is a perfect foil for balancing all the spices and a dash of lemon, for a dish that’s a riot of flavor. This is a perfect side for a big pot of Chole (spiced chickpeas) yellow rice or naan, or whatever your fave homemade Indian dish might be. Last week’s Tofu Saag comes to mind. It’s sweet and has just a bit of jalapeno heat, so it’s a good balance for a more chili-hot main course.
I Confess to Buying Pre-cut Squash
Yes, I have the knives and the skills to peel and cut a winter squash. I have posted about it here. But my Coop carries pre-peeled, pre-cut butternut squash, and I was cooking a bunch of dishes for a crowd, so I opted to save a little time. I must say, it really is a convenient option. The pieces are a little big, so I did cut ehm down to size, but otherwise, it was effortless.
If you have a squash hanging out in your kitchen, or can buy pre-cut, definitely give this dish a try. It’s comfort food with a little kick, to keep you warm this winter.
Curry Butternut Squash
- 2 tablespoons avocado oil
- 1 large onion chopped
- 1 pound cubed butternut squash
- 1 teaspoon whole cumin seeds
- 1 large jalapeno chopped
- 1 tblespoon fresh ginger minced
- 1/2 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 1 large roma tomato chopped
- Place a large skillet over medium-high heat and drizzle in the avocado oil. Add onions and stir. Cook, stirring, until they start to sizzle and stick, then reduce the heat to medium-low and cook for 5 minutes.
- Add the squash cubes and stir. cook, stirring occasionally, until the squash is almost tender, about 8-10 minutes. When the squash is softened, add the cuminseed and stir for a minute, then add the jalapeno and ginger. Stir until fragrant.
- Add the garam masala, turmeric and salt and stir for a few seconds. Stir in the tomatoes. Cook until the pan is almost dry and the squash is very tender.Serve hot.