Fall Fesitval Recipe Exchange

Okay, yeah, the 12th was yesterday, but I love this idea.

Even though I don't cook. Really.

This great idea comes from the fabulous Amy of My Friend Amy.

Go check out all the other great recipes. I had to start a word doc to keep them all. :D Seriously, go. I gave you the link there. ^

Anyway.

When I do cook, I tend to make things up as I go. Which makes sharing the "recipe" a little tricky, but here goes.

Curried Squash

Ingredients:

butternut squash (or whatever squash. I like butternut)

fresh garlic (I used like 5-6 cloves. I like me my garlic)

You could also totally use onion.... I just don't always have any around

butter/margarine

ummm.... what else did I use?

Oh yeah--

Chicken broth (or bullion or veggie broth... whatever.)

Oh yeah, how much... um. I used like 1 1/2 - 2 cups for half a squash. It was very saucy... verging on soupy. Which is fine if you're going to pour in over rice.

curry powder-- to taste. I don't measure spices

Cumin-- just a dash or so...

salt and pepper (freshly ground pepper is my preference) again, to taste

French vanilla yogurt. Like... half a container or so... give or take...

(I warned you about my recipe-writing skills)

Okay, so you want to put the butter and chopped garlic (and/or onions) in a sauce pan of appropriate size to saute briefly. I hate to saute them too much because I feel like you lose some flavor.

Add squash (which you should have cut into chunks.... after peeling of course) and add most of your seasonings so they start really flavoring the squash.

Toss all that together for a bit (not long, mostly just to coat everything) before adding your sauce.

Here's what the sauce should be-- your broth, additional spices (I'm seriously heavy-handed about my spices) and the yogurt all mixed up well. I use a whisk.

Pour into sauce pan with the squash et al. Bring to a boil for a couple of minutes and then simmer for a while. How long you simmer will depend on a)how done you want your squash and b)how thick you want your sauce. The sauce doesn't thicken as much as I thought I would, so I ended up adding some flour to thicken it up. It was still pretty runny, but over rice that's perfect.

I actually ended up serving mine over the Parmesan Risotto I made the same night. (Which ended up quite thick and sticky, since I used a different kind of rice, but was excellent. Especially with the curry... yum.)

Clear as mud, right?