Curry Squash
As fall draws near, the arrival of of squashes at the market calls for a simply yet hearty side dish. Flakes of chili and a dash of curry powder add a touch of flare to a dish that's easy to prepare.
Servings
Ingredients
½ cup olive oil
4 pounds butternut squash, peeled, diced into 1” cubes
¼ cup garlic, sliced thin
2 ea yellow onion, sliced
2 ea bay leaves
4 oz sherry wine
2 tablespoon curry powder
1 teaspoon chili flakes
Directions
In a pot with a lid, heat the oil and sauté the onions and garlic. Add squash, sherry and bay leaves. Cover and turn the heat down to medium low (just hot enough to draw the moisture from the squash). Stir gently every 5 minutes or so to make sure there is enough liquid so that the squash does not scorch. Add a little water if it seems too dry. After 10 minutes, add the curry and chili flake. Continue to slowly braise until the squash is tender but not mush. Season with salt and pepper to taste. Remove the bay leaves before serving.
