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Butternut Squash, Golden Spiced (M/P, TNT)
Source: Sunset, January 2004
Yield: 5 cups

2 tsp. curry powder
1 tsp. ground dried turmeric
1/2 tsp. cumin seeds
1/4 tsp. cardamom seeds
1 9-ounce onion, peeled and chopped
1 8-ounce red bell pepper, rinsed, seeded, stemmed, chopped
2 tbsp. fresh ginger, minced
1-1/2 cups fat-skimmed chicken broth or vegetable broth
2 cups butternut or other hard winter squash, peeled, and cubed
Approximately 1/2 tsp. salt

In a 10" to 12" frying pan over high heat, stir curry powder, turmeric, cumin, and cardamom until fragrant, 20 to 30 seconds.

Add onion, bell pepper, ginger, and 1/2 cup broth; stir often until liquid has evaporated, 5 to 8 minutes. Add remaining 1 cup broth and the squash.

Cover, reduce heat, and simmer until squash mashes easily, about 15 minutes. Uncover, return heat to high, and stir until liquid has evaporated, 4 to 8 minutes.

Remove from heat and mash mixture with a potato masher or coarsely purée in a food processor. Add salt to taste.

Poster's Notes:
I used ground cumin and cardamom because I didn't have any seeds.

I used a green pepper, but red would be sweeter. You could substitute pumpkin for the butternut squash.

I made up this squash, served it one night as is, but then enjoyed it thinned out to soup consistency with broth (I used chicken broth).

Posted by Debbie Sichel

Nutritional Info Per Serving: N/A