Winter Squash Curry
Peeling and chopping the squash is probably the hardest part of this recipe. All sorts of vegetables work in addition to or instead of squash; use this recipe as a base and improvise from there. Other vegetables you can use: any winter squash, potatoes, sweet potatoes, any root vegetable, eggplant, cauliflower, mushrooms, okra, peas, any summer squash, or green or wax beans. By Mark Bittman, from the How to Cook Everything app (John Wiley & Sons), makes about 4 sevings.
Ingredients
2 tablespoons neutral oil, like grapeseed or corn
1 onion, chopped
1 tablespoon curry powder
1 tablespoon minced fresh ginger
1½ pounds butternut or other winter squash, peeled and roughly chopped
1 cup coconut milk, stock or water
Salt and freshly ground black pepper
Chopped fresh cilantro leaves for garnish
Directions
Put the oil in a pot or deep skillet with a tight-fitting lid over medium-high heat. When hot, add the onion and cook until softened, about 5 minutes. Add the curry and ginger and cook until the onion just starts to brown, about 2 minutes.
Add the squash and coconut milk and sprinkle with salt and pepper. Bring to a boil, cover, and turn the heat down to low. Cook, stirring once or twice, until the squash is tender, about 20 minutes. Check the squash periodically to make sure there is adequate liquid; if the squash is done and there is still a lot of liquid, remove the lid and turn the heat to medium-high until it’s thicker than stew. Taste and adjust the seasoning, garnish with cilantro, and serve hot or warm.
Variations From the How to Cook Everything app.
Winter Squash, Thai Style
Serve over Steamed Sticky Rice, Thai Style or wide rice noodles: When you put the ginger in the oil, add 1 minced fresh chile (like jalapeño or Thai), or to taste, or hot red pepper flakes or cayenne to taste. Add 2 tablespoons peanut butter along with the coconut milk.
Winter Squash, Afghan Style
Best with butternut; don’t skip the yogurt sauce here: Cook the onion until browned. Substitute 1 teaspoon ground turmeric for the curry and garlic for the ginger; use stock or water. Proceed with the recipe. Serve drizzled with Herbed Yogurt Sauce (below) and with fresh or dried mint.
Winter Squash With Mirin
Omit the curry and use a mixture of ½ cup water, 3 tablespoons soy sauce, and 3 tablespoons mirin (or half honey and half rice wine or white wine vinegar) instead of the coconut milk. Proceed with the recipe. Garnish with chopped scallion.
Simplest Yogurt Sauce
By Mark Bittman, from the How to Cook Everything app (John Wiley & Sons).
Ingredients
1 cup yogurt, preferably whole milk1 teaspoon minced garlic¼ cup chopped fresh mint or 1 teaspoon dried mintSalt and freshly ground black pepperFreshly squeezed lemon juice if necessary
Directions
Combine the yogurt with the garlic, mint, a pinch of salt, and a grinding or two of pepper. Taste and adjust the seasoning, adding some lemon juice if necessary.Serve immediately or refrigerate for up to a few hours; bring back to near room temperature before serving.
