Wednesday, September 25, 2013

Curried Butternut Squash - fast, easy, vegan

  • Heat your oven to 450.  (Incidentally, this would be a good time to warm up that little pretzel bread thing that you picked up at Trader Joes because they advertise it in the 'underwriter plug' on NPR.)  
    Split and seed a butternut squash, and just throw it on the oven rack. Roast until slightly soft, meaning you can stick a fork in it with some effort.
    Coarsely chop some sweet white onion - I used a little less than half a big one.
    Heat up your trusty giant cast-iron skillet, and slick it with olive oil
     Drop in a couple big spoonfuls of  Patak's Curry Paste (don't let the oil that collects on top bother you. Don't stir, just spoon.) Once the curry paste starts bubbling, you'll feel nervous that it's going to burn into a layer of asphalt (hardly out of the question) so throw a little water in there, and the onions, and stir it around.
    Check on the squash. If it's sort of soft, remove it from the oven. You can now peel it with your (overn-mitted) hand, by breaking and pulling off the thin crisp blistered skin. 
    Once your onion is a little soft too - solid but not crisp or hard - cube your peeled squash and throw that in the pan with the onion and curry paste. Stir to get the dark orange stuff to coat the brighter orange stuff.

    Now. open a can of coconut milk. Reduce the heat under the pan to medium-high, and pour in some coconut milk, stirring until the dark-orange is also brighter orange. 
    Cook for about 5 minutes to give the flavors a chance to mingle. Serve in bowl, eat with spoons. Half a large squash fed two starving adults.