|Butternut and Sunshine Squash Harvest 2014|
Curry Roasted Squash ~ Yield: 6 servings
1-1/2 Tbsp. olive oil
2 Tbsp. butter
1 Tbsp. curry powder
Pinch of hot pepper flakes
1/2 tsp. sea salt
1/4 tsp. coarse ground black pepper
3 pounds butternut or buttercup squash
1 Tbsp. minced fresh parsley
Peel the squash and remove seeds. Cut into 1/2 to 3/4-inch cubes, set aside. Preheat oven to 375F. In a small saucepan over low heat; combine oil, butter, curry powder, pepper flakes, salt and pepper; heat 2 minutes stirring occasionally.
In a shallow roasting pan, toss squash with curry mixture until coated. Roast squash at 375F for 30 minutes or until tender, stirring occasionally.
Taste and adjust seasoning, sprinkle with parsley.
Now that the rain has begun, it is time to change gears to indoor work, in particular, time to start working on the chocolates and truffles for Christmas. More on that subject with photos in the weeks to come!
I would like to take this opportunity to thank you for your encouragement and support.
Till next week, Bon Appetit and Happy Thanksgiving!
Photos ~ Winter Squash in the garden and 2014 harvest ~ by Sally Rae