Saturday, November 8, 2014

Pumpkin and Coconut Curry

Love this time of year with all the butternut squash, pumpkin, and all the other varieties of squash that are out there.  One of my favorites is the buttercup.

Today is the first day that we kinda had snow.  I say kinda because it was mixed with rain.  Not totally frozen.  Out at the store and running errands everyone was pooh-poohing the slush falling from the sky.  I know I am not the only one but I like snow.  I like winter.  I don't mind gray skies.  I know crazy me but honestly I have met a few kindred souls that don't mind it.  Years ago I wouldn't have said this.  I moved to Arizona.  Lived there for three years and that totally killed the need to have heat in my life all the time. 

Hutchinson Farm
It is a very nutty squash.

Pumpkin Coconut Curry
From Sunset October 2011

3 pounds of buttercup, butternut or pumpkin, skinned and chopped into 1 inch pieces
1 teaspoon kosher salt

1 -2 green serrano chili
1 tablespoon lemon juice
1 tablespoon vegetable or other unflavored oil
1 onion, chopped
1 cinnamon stick
20 curry leaves
1 teaspoon turmeric
1 teaspoon cumin seeds
1 can coconut milk
1 cup salted and raosted cashews

On parchment paper, place chopped squash.  Roast in the oven at 400F until golden.  This will take about 25 minutes. 

In a large, dry, frying pan toast the cumin seeds and curry leaves. Remove from pan and set aside.  Saut√© onion in a tablespoon of oil.  Add the spices back and add coconut milk, cinnamon stick, chile and roasted squash.  Cook for about ten minutes.  Add cashews and lemon juice.  Serve over rice.