I wanted to revisit this great recipe. Sometimes when I make a side-dish to go along with my main meal, the accompaniment can get lost in the shadows.
I wanted to give this little gem it’s very own spotlight, and get you excited about using squash to go with some of your hearty, robust winter dinners. Besides adding a lovely flash of color to your plate, it is also so good for you, and delicious beyond belief!
Consider cooking this the next time you have an unwieldly squash sitting in your kitchen, and you don’t want to make soup!
You will need: 1 winter squash, peeled , scooped & diced, 2 tbs oil, 1 tbs unsalted butter, 1 small yellow onion, small dice, 2 long skinny red peppers (Anaheim), OR, 1 green pepper, diced, 1/2 tsp of curry powder, (if your curry is very mild, use 1 tsp), 1 sprig thyme, 1/3 cup heavy whipping cream, 1/2 tsp sea-salt, (I use Maldon Salt), several grinds cracked black pepper.
1 – Put a pot of water on and when it boils, add the diced squash and cook covered for 5 minutes. Drain and set aside.
2 – Put saute pan on medium heat and add the oil and butter. When it has warmed, add the onions and peppers and cook for 12 or so minutes, until vegetables are soft.
3 – Add the squash and thyme sprig, and continue to cook for another 3 minutes. Add the curry powder, salt and pepper and stir into vegetables. Add cream and turn heat down to low. Keep warm until ready to serve (you may want to thin it out more, and you can do so by adding a tbs of cream or broth until you are satisfied with the consistency).