As in season we have been buying squash of different shapes and types recently. They are so pretty that we felt we are not ready to cut, cook and eat them. My husband even said I do not want to be around when you finally decide to cook them. We ended up using them for decoration for quite a long time.
In the end I bought a new one and had a go. The recipe is quite clear and you cannot go wrong. Despite the fact that it needs a bit of power to cut and chop the butternut squash it is not a big deal and it cooks very quickly. I used a pressure cooker, but it is really not necessary. All you need a peeper, a chopping board, a small and a big knife to get the job done. It is definitely not worth to buy ready chopped ones.
I love eating the seeds, if you do so too save them and leave the out to dry. 1-2 days are enough. You can roast them in a skillet but I find them good as they are. Scoop the seed hole with a spoon or a small knife.
Follow the recipe and serve with rice or any other similar dish of your choice. Totally vegan, healthy, quick and easy. Enjoy.
Butternut Squash Curry with Spinach
Ingredients
- 1 medium butternut squash
- 3 tablespoons olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 200 grams baby spinach chopped
- 2 tomatoes chopped
- 1 tablespoon fresh ginger minced
- ⅔ cup coconut milk
- ½ cup water
- 1-2 teaspoon curry powder
- 1 teaspoon ground coriander
- ½ teaspoon red pepper flakes
- ½ teaspoon smoked paprika
- 1 teaspoon salt
Instructions
- Wash the butternut squash. Cut the stem parts off on the top and bottom. Peel with a knife or a peeler. Cut into half. Scoop out the seed holes and clean completely using a spoon or knife. Chop to chunks as in pictures.
- Heat a pot over medium-high heat. Add the chopped onions and cook until they are translucent. Also add minced minced/crushed garlic cloves and ginger. Cook another minute.
- The add the curry powder, coriander, smoked paprika, salt and red pepper flakes, mix well.
- Finally add the butternut squash chunks, chopped baby spinach, chopped tomatoes, coconut milk and water. Reduce the amount of water if using a pressure cooker.
- Cooks very quickly, check by poking a knife into a butternut squash. If the knife slides in easily your dish is ready.
- Enjoy with rice or similar.