The humble squash is an often overlooked winter delight! Roasted, fried, boiled, mashed or crisped (yes butternut crisps – don’t knock them til you’ve tried them!) it lends itself to pretty much any preparation beautifully.
I love this recipe, it’s a simple and zesty cold-weather comfort food.
Butternut & Ginger Curry
1 butternut squash
1 medium onion, peeled & roughly chopped
500g of other vegetables, (eg brocolli, cauliflower, courgettes)
1 tin coconut milk
1 inch piece of fresh root ginger, peeled & roughly chopped
2 cloves garlic, peeled
1 inch piece of fresh lemongrass
1 fresh chilli (de-seeded)
1/2 tsp ground tumeric
1/4 tsp salt
Juice of 1 lime
30 ml olive oil (or sunflower)
- Make the curry paste:
Put the onion, garlic, ginger, lemongrass, chilli, tumeric, salt, lime juice and olive oil in a blender and purée until a smooth paste.
- Peel the butternut squash and chop off the ends. Halve it and use a spoon to remove the seeds, then chop into 1.5cm cubes.
- Prepare the other vegetables and chop into quick-to-cook chunks.
- Put the paste into a large pan or wok and fry gently, stirring, for 2 minutes.
- Add the vegetables and stir until coated with the paste.
- Add the coconut milk and mix well.
- Cook gently, uncovered for 10-15 minutes, until the vegetables are tender and the sauce has thickened. Stir occasionally, to prevent burning and uneven cooking. Add more water if the sauce gets too dry before the vegetables are cooked.
Serve on a bed of Thai noodles or a light plain rice.