Making good use of seasonal vegetables is an important component of my culinary adventures. Squash is my latest fetish and for some reason, in the past, I have rather neglected this wholesome and versatile veggie. Funny that as my brother, who used to eat no more than about 5 or 6 different things as a child and would enjoy potatoes but hardly any other vegetable — quite literally — really took to squash when he expanded his repertoire of "edible" food. Myself, I was not really a picky eater except when it came to meat and fish, so I guess it is no wonder that I have been a vegetarian for over 20 years now.
Squash is not only good for you, but surprising filling too, more so than most vegetables that appear on my table. Most recently I have been making soups with squash but this time around I wanted a rather dry hot curry squash dish to serve with a bed of rice and green peas. The only thing lacking for this meal was some savory flatbreads that I did not get around to making. Do consider using sweet dumpling squash if you can find it. Now a favorite of mine, it tastes a lot like pumpkin, more than most squashes I have tried.
Roasting the squash helps preserve the nutrients and brings out the natural sweetness. You may even wish to use a pumpkin instead of the squash varieties I recommend here as this curry would turn out just as well.
|Indian-Style Roasted Squash Curry|
|Recipe by Lisa Turner|
Published on November 22, 2012
Fork-tender pieces of roasted squash simmered in a hot and fragrant Indian-spiced curry
More delightful squash recipes from Lisa's Vegetarian Kitchen:
Roasted Butternut Squash & Cannellini Bean Soup with Spices and Toasted Pistachios
White Bean and Mushroom Soup with Butternut Squash and Kale
Butternut Squash Sambar
Roasted Butternut Squash and Herbed Cannellini and Artichokes with Fennel and Parsley Salad