MASALA WINTER SQUASH
Provided by Mark Bittman
Categories easy, quick, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
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
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
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
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
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.
WINTER SQUASH AND CHICKEN STEW WITH INDIAN SPICES
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.
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
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
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
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
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