Time 2h3m Yield 6 Number Of Ingredients 13 Steps:
Preheat oven to 425 degrees F (220 degrees C). Place butternut squash in a baking dish, flesh side up. Brush 1 tablespoon melted butter over the flesh and top with 1/2 teaspoon salt, 1/2 teaspoon pumpkin pie spice, and cayenne pepper. Roast in the preheated oven until tender, about 1 hour. Remove squash from oven and cool for 15 minutes. Place a large stockpot over medium heat; add 1 tablespoon butter. Cook and stir onion in the melted butter for 2 minutes. Add curry powder; cook and stir for 1 minute. Stir in coconut milk; bring to a boil. Scoop flesh from the butternut squash and add to coconut milk mixture; mix in remaining 1/2 teaspoon salt, 1/4 teaspoon pumpkin pie spice, vegetable stock, and 1/4 teaspoon nutmeg. Bring to a boil, reduce heat to low, and simmer until soup is heated through. Blend soup using an immersion blender on low speed. Simmer until soup is smooth and thickened, about 20 minutes more. Add more vegetable stock for a thinner consistency and season with salt. Ladle soup into bowls and top each with pepitas and a pinch of nutmeg.
Time 35m Yield 4 Number Of Ingredients 11 Steps:
Combine squash, water, olive oil, salt, mustard seeds, cumin seeds, cayenne pepper, and turmeric in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until squash is tender, 10 to 15 minutes. Stir coconut milk and beans into the squash mixture; simmer until flavors blend, about 10 minutes. Serve curry with cilantro on top.
Time 25m Number Of Ingredients 13 Steps:
Heat oil in a large saucepan on medium-high. Add onion, garlic and ginger. Cook until onion is soft, about 3 minutes. Stir in curry powder, paprika and thyme. Cook for 1 minute. Stir in squash, coconut milk, vegetable broth. Bring to boil, Cover and reduce to a simmer on low heat. Cook for 15 minutes until squash cubes are tender but not mushy. Stir in pepper, salt and cilantro. Delicious served with rice.
Time 1h Yield 6 serving(s) Number Of Ingredients 15 Steps:
Place cubed butternut squash on a foil lined baking sheet, sprayed with nonstick cooking spray. Sprinkle generously with curry powder, salt and pepper, and roast at 350 for 35-45 minutes, or until tender. You still want them to hold their shape when added to the curry, and not be mush :>. While squash cooks, heat 1-2 tsp of canola oil over medium heat. Add onions and a little bit of salt, and sauté 2-3 minutes, or until they begin to soften. Next, add the curry powder, cumin, corriander and cinnamon, and stir to coat the onions evenly with spices. Add tomatoes with their juices, and the chickpeas, stir to combine. Next, add the spinach, stirring to coat with cooking liquid. When all the spinach is added to the pan, cover and simmer until just wilted, about 3 minutes. Add coconut milk and gently stir to combine. Finally, add the roasted butternut squash to the liquid, and stir to coat. Top with fresh chopped cilantro (optional) and serve over basmati rice (I like brown basmati).
Time 4h35m Yield 9 servings. Number Of Ingredients 13 Steps:
In a large skillet, saute carrots and onion in oil until onion is tender. Add the brown sugar, curry, garlic, cinnamon, ginger and salt. Cook and stir 2 minutes longer., In a 3- or 4-qt. slow cooker, combine the butternut squash, broth, coconut milk, rice and carrot mixture. Cover and cook on low for 4-5 hours or until rice is tender.
Time 50m Yield 4 Number Of Ingredients 12 Steps:
Heat the olive oil in a large pot over medium-high heat. Stir in the ginger, serrano chile, garlic and onions. Cook, stirring often, until golden, about 8 minutes. Add the squash, chicken broth, coconut milk, 1 teaspoon salt and a couple turns of pepper. Cover and simmer until the squash is tender, about 25 minutes. Sprinkle with cilantro leaves and lime zest. Serve with lime wedges and cooked rice.
Time 45m Number Of Ingredients 12 Steps:
Heat the oil in a large saucepan over a medium heat. Tip in the onion and cook, stirring regularly, until softened, about 10 mins. Add the garlic, ginger and curry powder, and cook for about 20 seconds, continuing to stir. Tip in the coconut milk, tomatoes, cashew nuts, raisins, chickpeas and squash. Pour in 200ml water, then bring to the boil and immediately reduce the heat to low. Simmer uncovered until the squash is tender, about 20 mins, stirring occasionally to prevent it from sticking. Season to taste. If freezing, leave to cool completely first. Can be frozen for up to one month. Reheat from frozen at 200C/180C fan/gas 6 for 10-15 mins. Serve with rice, naan and pickles, if you like.
Time 50m Yield 4 servings. Number Of Ingredients 15 Steps:
In a large skillet, saute onion and peppers in 1 tablespoon oil until crisp-tender. Add garlic; cook 1 minute longer. Remove from the pan and set aside., In the same skillet, saute squash in remaining oil for 5 minutes. Add the V8 juice, coconut milk, curry paste, bouillon, ginger, salt, cayenne and reserved onion mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until squash is tender. Serve with rice. Garnish with basil if desired.
Time 1h Yield 4 serving(s) Number Of Ingredients 15 Steps:
Preheat oven to 450°F. Place chickpeas on a rimmed baking sheet; pat dry. Add 1 tablespoon oil to chickpeas; toss to coat. Spread chickpeas in an even layer on pan. Bake at 450°F for 30 minutes. Add green peas to pan; bake at 450°F for 5 minutes or until chickpeas and green peas are crisp. Heat a large Dutch oven over medium. Add remaining 2 tablespoons oil; swirl to coat. Add onion and garlic; sauté 5 minutes. Add flour and curry powder. Cook 1 1/2 minutes or until flour begins to brown, stirring constantly. Stir in butternut squash, cauliflower, and potatoes. Add vegetable stock, pepper, and salt; bring to a boil over medium-high. Reduce heat to medium-low, and simmer 15 to 20 minutes or until vegetables are tender. Remove pan from heat; stir in coconut milk. Place about 1 1/2 cups vegetable mixture in each of 4 bowls. Top each serving with about 1/3 cup chickpea mixture. Serve with lime wedges, if desired.
Time 30m Number Of Ingredients 5 Steps:
Heat a large frying pan or wok, tip in the curry paste and fry for 1 min. Add the squash and red pepper, then toss well in the paste. Pour in the coconut milk with 200ml water and bring to a simmer. Cook for 15-20 mins or until the butternut squash is very tender and the sauce has thickened. Season to taste, then serve scattered with chopped coriander and naan bread or rice.
