Masala Winter Squash

Name: Masala Winter Squash
Ingredients: 1 large onion, peeled; 5 garlic cloves, peeled; 1 small dried chile or 1 teaspoon hot red pepper flakes, or to taste; 2 tablespoons corn, grapeseed, or other neutral oil; Salt and black pepper to taste; 1 tablespoon curry powder, preferably homemade (pages 592593) or to taste; 1 cup chopped tomato (canned is fine), optional; About 1 1/2 pounds winter squash, like butternut or firm pumpkin, peeled and cut into 1-inch cubes; Lime wedges for serving

9 ingredients

7 steps

Ingredients

1 large onion, peeled
5 garlic cloves, peeled
1 small dried chile or 1 teaspoon hot red pepper flakes, or to taste
2 tablespoons corn, grapeseed, or other neutral oil
Salt and black pepper to taste
1 tablespoon curry powder, preferably homemade (pages 592593) or to taste
1 cup chopped tomato (canned is fine), optional
About 1 1/2 pounds winter squash, like butternut or firm pumpkin, peeled and cut into 1-inch cubes
Lime wedges for serving

Directions

1

Combine the onion, garlic, and chile in a food processor and grind until pasty.
2

Put the oil in a large skillet or flameproof casserole with a lid over medium heat and add the onion mixture along with some salt and pepper and the curry powder.
3

Cook, stirring occasionally, until the onion begins to brown, 5 to 10 minutes.
4

Add the tomato or 1/2 cup water along with the squash.
5

Cover and adjust the heat so the mixture simmers steadily.
6

Cook, stirring occasionally and adding more water if necessary, until the squash is tender, about 20 minutes.
7

Serve with the lime wedges.