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Reply to "Butternut squash dinner recipes?"
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[quote=Anonymous]This is really good. I make it all the time with butternut squash Afghan Kadu 2 pound pumpkin, gutted, peeled and cut into cubes (butternut squash can be used if pumpkin is out of season) 3 garlic cloves, finely minced 1/2 teaspoon fresh ginger root, finely minced 1 teaspoon ground coriander seed 1/4 cup olive oil Sea salt 4 ounces of tomato sauce 1/3 cup of organic evaporated cane sugar (regular sugar works too) 1 cup water Yogurt Sauce 1 cup plain Greek yogurt, stirred until smooth 2 garlic cloves, minced 2-3 fresh mint leaves, finely chopped 1/4 teaspoon sea salt Directions To start off you’ll want to get your pumpkin ready by gutting it, peeling the skin off with a knife or potato peeler and then chopping it into about 1 inch cubes. Once that is done, heat your olive oil in a large skillet over a medium-high heat. When hot, add cubed pumpkin (should sizzle) and let it cook for about 5-7 minutes, tossing pumpkin cubes every minute or so. Once pumpkin gets lightly browned on the edges, add 1/2 teaspoon of ground coriander seed. Turn heat to low. Now it is time to prepare your sweet tomato sauce – in a medium bowl, mix together tomato sauce, sugar, 1/2 teaspoon ground coriander seed, 1 teaspoon sea salt, 2 cloves of minced garlic and 1/2 teaspoon of minced ginger. Then stir in one cup of water. Pour sweet tomato sauce into cooked pumpkin and give it a stir. Let all ingredients simmer over a low heat until all the liquid has cooked up – approximately 20 minutes. Yogurt Sauce Directions In a medium bowl, stir yogurt until creamy. Finely mince 2 garlic cloves and 1/4 teaspoon sea salt and stir into the yogurt. Drizzle yogurt over cooked kadu. Top it off with finely chopped fresh mint leaves. [/quote]
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