Squash the Squash

So it’s been a pretty uninspired week of cooking. Frankly, between work and my workouts and family in town plus Strides, well, you get the picture! That said; I wanted to share a delicious recipe that I cook often in the fall. It really drives home the happy autumn vibes and warms the heart as well as the tummy! Last week in my organics box I received a beautiful Delicata squash. If you’ve ever seen a Delicata, you know that by itself, it’s really not much food. Especially when you have a husband with an empty leg! So I picked up another squash to go with it. I grabbed a Red Kuri squash, mostly because it was pretty. But pretty much any winter squash will work with this fantastic recipe with the exception of spaghetti. Besides being yummy and getting you right into the swing of fall, this is a fantastic choice of veg because likely your farmers’ market is still open and you should be able to get some locally grown! So try there first!

1 Delicata Squash
1 Red Kuri Squash
1 Tbsp Hot Madras Curry Powder
2 Tbsp Butter
Olive Oil
¼ cup milk

Cut the both squashes in half and spoon out the seeds. Then rub olive oil on it and sprinkle with salt and pepper. Roast at 425 degrees for about 30 minutes. Check with a fork at 20 minutes and take them out when a fork easily pierces into the inside. The key is for this to be soft. When the squash is soft, spoon out the insides and put into a bowl. Smash the squash to a mashed potato consistency. Then add milk, butter and curry powder and mix well.

And that’s it folks! I absolutely love this dish and I know you will too! Don’t be afraid of the curry, it is the most essential ingredient to making this an amazing treat! Try it out with any protein, but especially beef, chicken or pork. I’ve never tried it with fish, but hey, I’d try anything once!

squash the squash



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