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Honey-Curry Butternut Squash

This is a quick and easy way to get orange veggies in your diet.  All pre-made curry mixes are different (curry is actually a mixture of spices, not a single spice) and you will need to adjust amount depending on what mix you are using, how fresh it is and how hot you like your food.  The mix I used is from Frontier Organics.  Two teaspoons gave the dish a great flavor without too much heat.  For more heat I would add a bit of super-hot chili pepper I purchased at an Indian market.

We got he idea for including the squash seeds and pulp in the steaming water from a butternut squash recipe we found years ago in Cook's Illustrated magazine.  The steaming water is also capturing any escaping moisture (and flavor) from the squash above.

I used a medium sized squash (we currently have almost 500 pounds of organic butternut squash in our possesion so the squash recipes may begin to rival the lamb recipes) but the recipe will easily adjust to any size squash.

you can work on the onion part of the dish while the squash is steaming - just don't forget to check the squash so it doesn't overcook.

Serves 4 as a side dish.

 

Honey-Curry Butternut Squash

Cut 1 butternut squash in half lengthwise and scoop seeds and pulp into a pan with 2 cups water.  Set steamer basket on top (basket should not be touching the water).

Cut the squash halves into quarters and peel.  Cut onto cubes ~ 3/4" and set into steamer basket.  Cover and steam until just tender - you should be able to poke a fork into it but it should be firm..  As soon as the squash is done, remove steamer baske and turn off heatt.  Save squash water - just leave pan on stove.

While squash is steaming, peel, quarter and thinly slice 1 large onion.  In a heavy guage skillet or Dutch oven, heat 2-3 tablespoons olive oil, add onion and cover.  Saute, covered, on medium heat, stirring occasionally.  You want the onion just lightly carmellized but not burned.

When onion is lightly carmeliized add 1-2 teaspoons curry powder and stir continually.  Adjust heat if necessary - You want to set the flavors of the curry with the heat but not burn it.  After a minute or two, strain the reserved squash water into the pan and continue stirring until the suace bubbles up and thickens a bit.  This should only take a couple of minutes.  Stir in about 1 tablespoon honey (I used the Arizona Rangeland Honey for this recipe) until just dissolved, turn off heat, add sea salt and fresh ground pepper to taste.

Gently stir in butternut squash, turning gently to coat with curry mixture.

This dish can be served hot, cold or anywhere in between.  A great dish to contribte to a potluck or gathering as it doesn't contain any of the common allergens, is very economical even doubled or tripled, and is super yummy and filling!