And I love the flavor of curry in winter squashes.
Here's a recipe from last fall that I'll share again.
Recipe: Curried Butternut Squash with Cilantro-Yogurt Sauce
(Serves 2-3 as main course, 5-6 as side dish)
3 cups peeled butternut squash, cut into one-inch cubes (one large squash or 16-18 ounces)
3 T olive oil
2 T mild curry powder
¼ teaspoon cayenne pepper, or to taste
One can black beans, rinsed well and drained
1 cup plain, lowfat or nonfat yogurt
1 cup baby spinach, coarsely chopped
3 T cilantro leaves, chopped
1 T fresh lemon juice
- Preheat oven to 375 degrees. In a bowl, toss squash cubes with olive oil, curry and pepper. Spread evenly in a single layer on a large cookie sheet that has been lightly coated with cooking spray. Roast in preheated oven for 30 minutes, or until tender.
- About 5 minutes before squash is completely done, sprinkle the black beans over the squash to heat them and get some curry flavor in the beans.
- While squash cooks, put spinach in the microwave for 10-15 seconds, to allow leaves to wilt slightly. Cool briefly.
- In a small bowl, combine yogurt, cilantro, lemon juice and wilted spinach, stirring well
squash and beans from oven and place in a serving bowl. Spoon half the
yogurt sauce onto mixture, passing remaining sauce at the table.You
also can add a little sauce at table, to taste, if desired.