Serves 4
Ingredients
- 1 medium-large butternut squash peeled, seeded and cut into 1-inch pieces
- 1/4 cup plus 2 tablespoons extra virgin olive oil
- 1 tablespoon cayenne pepper
- Half yellow onion, diced
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, finely chopped
- 12 oz. cooked, diced tomatoes
- 2 cups fresh spinach
- 8 oz. plain Greek yogurt
- 1 1/2 tablespoons curry powder
- Juice of half a lemon
- Salt and pepper to taste
- Preheat oven to 375 degrees.
- In large bowl toss butternut squash with 1/4 cup olive oil and cayenne pepper. Season with salt and pepper to taste.
- Spread the coated squash pieces onto a rimmed baking sheet and roast for 45 min. to an hour, or until tender.
- In a large saute pan fry the diced onion in 2 tablespoons olive oil.
- Add the garlic, ginger and saute for a minute or so.
- Add the curry powder and mix it around the pan.
- Add the tomatoes and cook for 10 minutes.
- Add the spinach and season with salt and pepper to taste.
- Once the spinach is wilted, toss in the roasted butternut squash.
- Let everything simmer in the pan for a couple of minutes.
- Add the yogurt and lemon juice. Stir to evenly distribute.
- When the sauce is lightly bubbling remove the pan from the heat and serve!
So, what are some interesting things you do with winter squash?
This post is part of Real Food Wednesday.
This really has me tempted to eat some curry anything now!
ReplyDeleteThanks,
CCR