Subj : Butternut Squash Faves 09
To   : All
From : Dave Drum
Date : Sat Nov 23 2024 19:45:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roasted Squash w/Spiced Onion Gravy
 Categories: Squash, Herbs, Vegetables, Dairy
      Yield: 4 servings
 
      3 lb Winter squash
      6 tb Melted ghee
           Salt
  1 1/2 ts Ground turmeric
      1 tb Ground cumin
      2 ts Ground coriander
  1 1/2 ts Kashmiri red chile powder
           +=OR=+
    3/4 ts Cayenne
      1 lg Yellow onion; thin sliced
      1    (1") piece fresh ginger;
           - fine grated
      1 tb Apple cider vinegar
    1/2 c  Cilantro; rough chopped
           Steamed rice or roti &
           - salted plain yogurt; to
           - serve
 
  Roast the squash: Arrange a rack in the middle of the
  oven and heat to 450ºF/232ºC. Line a rimmed baking sheet
  with parchment paper.
  
  Scrub the squash, then remove the stem and cut in half
  lengthwise. Use a spoon to scoop out the seeds and
  discard. Cut the squash crosswise into 1/2-inch thick
  slices and transfer to the prepared baking sheet.
  
  Drizzle over the 3 tablespoons of melted ghee, then
  sprinkle over 1 1/2 teaspoons salt and 1 teaspoon
  turmeric. Use your hands to evenly coat the squash with
  the seasonings, and arrange in roughly a single layer.
  Roast until browned and tender, rotating the pan once
  during cooking, 30 to 35 minutes.
  
  In the meantime, prepare the gravy: In a small bowl
  combine the cumin, coriander, chile and remaining 1/2
  teaspoon turmeric and have it handy.
  
  In a large skillet, heat the remaining 3 tablespoons
  ghee over medium-high for 1 minute. Add the onion and
  cook, stirring frequently, until frizzled and browned,
  with some blackened bits, about 15 minutes. (You will
  develop lots of dark brown bits on the bottom of the
  skillet, this is just what you want.)
  
  Add the spices in the bowl and the ginger, and cook
  until fragrant and sticking to the bottom of the
  skillet, stirring constantly, about 1 minute. Add
  vinegar and 1 cup water. Scrape up all browned bits with
  a stiff wooden spoon and bring the mixture to a simmer.
  Season generously with salt, to taste. (If the mixture
  tastes too acidic or spicy, you likely need more salt.)
  
  Arrange the squash on a platter, top with gravy, garnish
  with cilantro, and serve right away with steamed rice
  (or roti) and salted yogurt.
  
  By: Sohla El-Waylly
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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