Lee's RecipesButternut Squash Recipes

- Pumpkin - Zucchini and Summer Squash - Carrots - Vegetarian - Soups -

Carrots
  1. Roasted Butternut Squash Soup with Orange and Fennel
  2. Mark Bittman's Roasted Butternut Chowder with Apples and Bacon
  3. Butternut Squash Soup
  4. Lee's Black Bean Squash Soup with Cumin and Tomatoes
  5. Cauliflower Soup with Squash
  6. Lee's Potato, Squash, Cauliflower Soup
  7. Pumpkin (or Squash) Curry from Fresh Indian
  8. Curried Lentil and Butternut Squash Soup
  9. Lee's Mild Red Lentil Butternut Squash Soup with Herb Pesto
  10. Butternut Squash Risotto
  11. Honey and Curry-Glazed Squash from Jamie Purvience
  12. Roasted Sweet Potatoes with Cinnamon Pecan Crunch from McCormick Spices
  13. Baked Peanut Butternut Squash from Taste of Thai
  14. Butternut Gnocchi with Sage (Gnocchi di zucca alla salvia) from Italian Country Cooking by Loukie Werle Page 56
  15. Miso Sesame Winter Squash with Delicata from Heidi Swanson
  16. Tunisian Winter Squash Puree by Martha Rose Shulman

 

TopPumpkin (or Squash) Curry

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Pumpin CurryWhen cooked, pumpkin becomes sweet and makes the perfect partner for fiery chilli and warm spices such as cumin and turmeric. Despite its quick cooking time, this dish has a rounded flavor. Serve as a vegetable aside to meat and fish dishes or by itself with steamed basmati rice or flatbreads and maybe an accompanying salad..

Serves 4


1 pound pumpkin or butternut squash, cut into 1-inch cubes
1 teaspoon turmeric
1 teaspoon smoked paprika
2 1/2 cups water
7 ounces freshly grated coconut
1 teaspoon cumin seeds
1 tablespoon sunflower oil
1 teaspoon black mustard seeds
8-10 curry leaves
2 small red chiles, split in half lengthwise
Salt

  1. Put the pumpkin or butternut squash in a saucepan with the turmeric, smoked paprika, and the water. Bring to a boil and simmer gently for 6-8 minutes or until tender.
  2. Grind half of the coconut in a spice mill or a mortar and pestle with the cumin seeds. Stir this into the pumpkin mixture and stir and cook for 2-3 minutes. Remove from heat.
  3. In a small, nonstick frying pan, heat the oil until hot and add the mustard seeds, curry leaves, and red chiles. Stir and cook over high heat for 1-2 minutes, then pour this mixture over the pumpkin curry. Season and serve.

Source: Fresh Indian by Sunil Vijayakar posted on line at http://www.chow.com/recipes/10097