Masala Winter Squash Recipes

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MASALA WINTER SQUASH

Provided by Mark Bittman

Categories     easy, quick, side dish

Time 40m

Yield 4 servings

Number Of Ingredients 9



Masala Winter Squash image

Steps:

  • Combine onion, garlic and chili in container of a food processor and grind until pasty. In a large skillet or casserole that can be covered, place oil and put over medium heat. Add onion mixture, salt and pepper and curry powder. Cook, stirring occasionally, until onion mixture begins to brown, 5 to 10 minutes.
  • Add tomatoes or 1/2 cup water, along with squash. Cover and adjust heat so mixture simmers steadily. Cook, stirring occasionally and adding more water if necessary, until squash is tender, about 20 minutes. Serve with lime.

Nutrition Facts : @context http, Calories 78, UnsaturatedFat 0 grams, Carbohydrate 18 grams, Fat 1 gram, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 513 milligrams, Sugar 7 grams, TransFat 0 grams

1 large onion, peeled
5 cloves garlic, peeled
1 dried chili, or 1 teaspoon dried red chili flakes, or to taste
2 tablespoons neutral oil, like grapeseed, corn or canola
Salt and pepper to taste
1 tablespoon curry powder, or to taste
1 cup chopped tomatoes (canned are fine), optional
1 1/2 pounds peeled winter squash, like butternut or firm pumpkin, cut into 1-inch cubes
Lime wedges

ROASTED DELICATA SQUASH

You don't have to peel delicata squash to make these roasted squash slices. Serve warm as a side dish, or at room temp as a snack with a spicy aioli dipping sauce.

Provided by Chef John

Categories     Side Dish     Vegetables     Squash

Time 27m

Yield 2

Number Of Ingredients 4



Roasted Delicata Squash image

Steps:

  • Place squash halves cut side down on a cutting board. Slice into 3/8-inch slices. Transfer slices to a bowl. Drizzle with olive oil; add salt and cayenne pepper. Toss to coat squash with oil.
  • Preheat oven to 450 degrees F. Line a rimmed baking sheet with parchment paper or a silicone mat.
  • Arrange squash pieces in a single layer on prepared baking sheet. Place in preheated oven until bottom of slices is browned and squash is tender, 12 to 18 minutes.

Nutrition Facts : Calories 180 calories, Carbohydrate 31.3 g, Fat 7.1 g, Fiber 4.5 g, Protein 2.4 g, SaturatedFat 1 g, Sodium 1171.9 mg, Sugar 6.6 g

1 large delicata squash - ends trimmed, halved lengthwise, seeded
1 tablespoon olive oil
1 teaspoon salt
cayenne pepper to taste

MASALA WINTER SQUASH

Most squash preparations are fairly bland, sweet, even insipid, but not this one, a lovely winter stew that can be a centerpiece for vegetarians (or for meat eaters with the addition of a few cubes of boneless chicken). A good rice pilaf (page 513) would suit this fine. It would also be at home alongside plain grilled steak. Other vegetables you can prepare this way: Semi-ripe plantains, potatoes, or sweet potatoes.

Yield makes 4 servings

Number Of Ingredients 9



Masala Winter Squash image

Steps:

  • Combine the onion, garlic, and chile in a food processor and grind until pasty. Put the oil in a large skillet or flameproof casserole with a lid over medium heat and add the onion mixture along with some salt and pepper and the curry powder. Cook, stirring occasionally, until the onion begins to brown, 5 to 10 minutes.
  • Add the tomato or 1/2 cup water along with the squash. Cover and adjust the heat so the mixture simmers steadily. Cook, stirring occasionally and adding more water if necessary, until the squash is tender, about 20 minutes. Serve with the lime wedges.

1 large onion, peeled
5 garlic cloves, peeled
1 small dried chile or 1 teaspoon hot red pepper flakes, or to taste
2 tablespoons corn, grapeseed, or other neutral oil
Salt and black pepper to taste
1 tablespoon curry powder, preferably homemade (pages 592-593) or to taste
1 cup chopped tomato (canned is fine), optional
About 1 1/2 pounds winter squash, like butternut or firm pumpkin, peeled and cut into 1-inch cubes
Lime wedges for serving

WINTER SQUASH AND CHICKEN STEW WITH INDIAN SPICES

Categories     Chicken     Potato     Tomato     Sauté     Stew     Curry     Squash     Cinnamon     Bon Appétit

Yield Serves 6

Number Of Ingredients 12



Winter Squash and Chicken Stew with Indian Spices image

Steps:

  • Heat 1 teaspoon oil in Dutch oven over medium-high heat. Season chicken with salt and pepper. Add to Dutch oven; sauté until brown on all sides, about 8 minutes. Transfer to plate.
  • Heat remaining 1 teaspoon oil in same pot over medium-high heat. Add onion and garlic; sauté until golden, about 5 minutes. Add curry powder, cumin, and cinnamon; stir 1 minute. Return chicken to pot. Add squash, potatoes, broth and tomatoes. Cover and simmer 15 minutes. Uncover and simmer until chicken and potatoes are cooked through and liquid is slightly reduced, about 8 minutes. Season with salt and pepper. Sprinkle with cilantro.

2 teaspoons olive oil
6 chicken thighs, skin removed
1 1/3 cups chopped onion
3 garlic cloves, minced
1 1/2 teaspoons curry powder
1 1/2 teaspoons ground cumin
1 teaspoon ground cinnamon
4 cups 1-inch pieces peeled butternut or acorn squash
2 cups 1-inch pieces peeled russet potatoes
1 cup canned low-salt chicken broth
1 14 1/2- to 16-ounce can diced tomatoes with liquid
2 tablespoons chopped fresh cilantro

EGGPLANT SQUASH MASALA

I had some extra winter squash cooked up and an eggplant that was getting wilty, so I made a curry dish from them that I like.

Provided by Lianna Banana

Categories     Curries

Time 30m

Yield 4-5 cups, 4 serving(s)

Number Of Ingredients 10



Eggplant Squash Masala image

Steps:

  • In a large skillet, saute the onion in the olive oil.
  • When the onion is just tender, add the turmeric and garam masala and cook for a minute.
  • Add water and vegetarian chicken flavoring, then diced eggplant.
  • Cover and cook until eggplant is tender.
  • Add winter squash and salt, and additional water if necessary. Stir.
  • When heated through and liquid is reduced to about half a cup, add coconut milk and stir thoroughly.
  • Remove from heat and serve over brown rice.

Nutrition Facts : Calories 206.8, Fat 15, SaturatedFat 8, Sodium 320, Carbohydrate 18.6, Fiber 6.9, Sugar 8, Protein 3.3

1 small onion, chopped
2 tablespoons olive oil
1 teaspoon turmeric
1 1/2 teaspoons garam masala
1 cup water
1 1/2 teaspoons vegetarian chicken-like flavoring
1 large eggplant, peeled and diced
2 cups cubed winter squash (pre-cooked)
1/2 teaspoon salt
6 ounces coconut milk (light is best)

MASALA WINTER SQUASH

This recipe originally appeared in the New York Times this past March. I love winter squash and paired with curry, chili and tomatoes, this seemed like it would be a hit in my kitchen. Though I have not tried it yet, I'm posting it here for sharing with my favorite foodies. I think this will make a terrific side with paired with Tandoori chicken.

Provided by justcallmetoni

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10



Masala Winter Squash image

Steps:

  • Place onions and garlic into food processor bowl and grind until it is turns into a paste.
  • Add oil to a saucepan or skillet over medium heat. Add garlic-onion paste, salt, pepper and curry and sauté for 5 to 10 minutes. Stir occasionally and allow the onions to brown.
  • Add drained tomatoes, chili and squash to the skillet. Stir in in ¼ cup of water or reserved liquid from canned tomatoes if using. Cover and adjust heat so that you achieve a low simmer. Stir occasionally, adding more liquid as needed. Squash should be tender and ready to serve in 20 minutes. Season with salt and pepper to taste.
  • Serve with lime wedges.

Nutrition Facts : Calories 159.8, Fat 7.6, SaturatedFat 0.7, Sodium 12.4, Carbohydrate 24.2, Fiber 4.7, Sugar 7, Protein 2.9

1 large onion, peeled and quartered
5 garlic cloves, peeled and smashed
1 dried chilies or 1 teaspoon dried red chili pepper flakes
2 tablespoons canola oil
salt and pepper (to taste)
1 tablespoon curry powder (more to suit your taste)
1 cup chopped tomato (fresh or canned, reserving liquid)
1/4-1/2 cup water
1 1/2 lbs peeled winter squash, cut into 1 inch cubes (butternut or pumpkin)
1 lime, cut into wedges

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