Acorn Squash with Indian Spices
serves 4
1/2 medium onion finely minced
1 quarter sized piece ginger very finely mincd
2T oil
1 small green bell pepper
1 or 2 hot chili pepper, seeded and veins removed for less heat, if you wish
1tsp ground fenugreek
1T ground coriander
1/2 tsp fennel seeds
1/2tsp kalonji seeds
1/4tsp tumeric
1tsp salt, or to taste
1 acorn squash, halved, seeded, peeled and cut into 1" cubes.
1/4c yogurt, whisked smooth
Preheat oven to 375 degrees. Oil a baking pan and preheat 5 minutes. Spray a bit of cooking spray on all sides of the cubed squash and add to hot pan. Return to oven and roast until caramelized, about 20-25 minutes. Stir and turn every 5 minutes. Don't let squash get mushy. Baking time may need to be adjusted so squash caramelizes rather than steams and gets too tender. You want it fork tender only.
About 10 minutes before squash is finished, cook onion, ginger and peppers in a bit of oil in a skillet about 5 minutes.
Add ground spices and mix well. Cook about 5 minutes over medium-high heat. Stir in squash.
Add yogurt and cook over medium heat until squash is done to your preference.
*I added about 1/4c diced, cooked pork as an afterthought. Very good.
Serve with and Indian bread (or use pita bread that has been warmed and buttered with a spice butter made with a little garlic powder, onion powder, ground ginger and a hint of garam masala) and
Cilantro-Lime Chutney
makes 1/4c
1/8tsp toasted cumin seed, ground
1/4tsp Chat Masala - Found at Asian stores (--this is great with coriander on sweet potato fries)
1 hot pepper, chopped
1 quarter size piece ginger
1/2 green bell pepper, chopped
2T finely chopped onion
1clove garlic, minced
2/3c chopped cilantro, packed
2T dried mint leaves
1T fresh lime juice
1/4tsp sugar
1/4tsp salt
Process all in a food processor until smooth. Or chop very finely, which is what I do - adds a bit of texture.
