Mr. Food Musings is on his way home (let me rephrase that: Mr. FM is supposed to be on his way home) and a cacophony of warm soft squash and bubbling spices awaits. From a Dutch oven in our kitchen comes the tantalizing smell of the exotic, of India in all her golden excesses. All this, thanks to the simplest of recipes.
Butternut Squash & Tomato Curry
I got this recipe from a cookbook that's out of publication. My copy of the The Eating Well, Rush Hour Cookbook is second only to the Joy of Cooking in dog-eared pages and tried and true recipes.
(Permit me a tangent: If I had to recommend only one cookbook for busy, untrained cooks, it would be EWRH. Arranged by the season for those who care to cook that way (I confess guiltily that I am cooking from Autumn tonight. But oh, pish posh! Who cares?) as well as by meal so you don't have to waste your time mixing and matching entrees with sides with dessert. A timeline accompanies each meal, so you know what to do first. I've probably cooked half of the recipes from it, all fantastic. My only complaint is that some of the recipes involve a lot of prep. But thankfully, this one does not. You can be in and out of the kitchen in under 45 minutes, especially if you luck into a big bag of pre-chopped butternut squash.)
1 TBSP olive oil
2 lbs. butternut squash, peeled and cut into 1-inch cubes (4 cups)
1 onion, thinly sliced
2 small tomatoes, cored, seeded and diced
3 TBSP curry powder
salt and pepper to taste
fresh cilantro, diced for garnish
1. In a Dutch oven (which is really just a big deep pot with a lid) heat oil over medium-high heat. Add butternut squash and cook, stirring occasionally, for 3 minutes. Add onions and cook, stirring frequently, for 4 minutes more. Add tomatoes, curry powder and 2 1/2 cups water. Bring to a boil.
2. Reduce heat to low and simmer, uncovered and stirring occasionally, until the squash is tender but not mushy, 20-25 minutes. Season with salt and pepper and garnish with cilantro. Serve over rice or couscous.
Nutritional information for curry only, per serving, courtesy of EWRH cookbook: 96 calories, 3 g protein, 5 g fat, 15 g carbohydrates, 10 mg sodium, 0 mg cholesterol. 2 Weight Watchers points per serving.