I’ve always associated butternut squash with fall. But Miami’s growing seasons have surprised me once again. Last week’s summer sales from Redland Organics offered fat, fresh butternut squash.
But with temperatures in the 90s and big-hair-inducing humidity, I strayed from my usual winter squash repertoire of risotto, soup and polenta. Instead, I looked to the hot climate of India (and this original recipe from thekitchn.com) for inspiration and made a butternut squash curry with coconut milk and tamarind.
I don’t want my other recipes to feel self-conscious, but this is the most delicious dish I’ve made in a while. Sweet squash, just enough heat and spices, rich coconut milk and tangy tamarind concentrate yielded a thick, complex curry that touched every taste receptor on our happy tongues.
The squash remained firm after 45 minutes of cooking, which made this vegan meal surprisingly hardy. Leftovers only got better and were summarily killed the next day.
We ate this with sauteed spinach and basmati rice, but it also would make a beautiful side dish for an Indian feast. Just don’t tell the main course that the butternut squash is stealing the show.
Butternut Squash Curry with Coconut Milk
2 teaspoons coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon fennel seeds
2 tablespoons canola oil
6 garlic cloves, thinly sliced
2 1/4-inch thick coins of fresh ginger
1 jalapeno, stems and seeds removed, and diced
1/2 teaspoon turmeric
1/2 teaspoon cayenne
1/2 teaspoon red pepper flakes
1 medium butternut squash, peeled and cut into 1/2-inch cubes
1 14-ounce can coconut milk
1 cup water
2 teaspoons tamarind concentrate
1 teaspoon kosher salt
1/2 cup chopped cilantro
Instructions
Heat a small frying pan on medium heat, add coriander, cumin, and fennel seeds, and toast until the spices are fragrant and just begin to darken. Remove spices from heat, and allow them to cool. Pulverize mixture in a spice grinder.
Heat oil in a wide, deep frying pan or wide, shallow pot. Add garlic, ginger, and jalapenos; cook until garlic barely starts to turn pale golden. Stir in toasted spices, turmeric, cayenne, and red pepper flakes, and cook 2 minutes. Add butternut squash, coconut milk, water, tamarind concentrate, and salt. Bring curry to a boil, and reduce heat to low. Simmer, uncovered, for 40 to 45 minutes. Squash should be tender, and sauce should be thick.
Serve, and top with cilantro.
Serves 4 (main courses) and 6 (side dishes)