Butternut Squash Coconut Curry

I literally went to 4 different grocery stores trying to find tamarind paste and finally found it at an asian specialty store. If you want to try and make this I suggest visiting one first and buying all your ingredients there. Other then the never ending search for ingredients, this curry was quite amazing. I loved how smooth and creamy it was. There was just enough spice and heat, neither overpowered the other. Definitely try this out!

Ingredients:
2 tsp coriander
1 tsp cumin
1 medium (roughly 2 1/2 pound) butternut squash
3 tbs cooking oil
1 large shallot, sliced
4 garlic cloves, minced
1/2-inch knob fresh ginger, minced
1 jalapeño chile, chopped (seeds optional, for extra heat)
1/2 tsp turmeric
1/2 tsp cayenne (optional, for extra heat)
2 small, dried red chilies (optional, for extra heat)
1 tbs tamarind paste
1 3/4 cup coconut milk
1 cup water
1 tsp salt
Cilantro, for garnish
Cooked rice, to serve

Peel and dice the squash into bite-sized pieces. You should have about 5-6 cups of squash.

Warm the oil in a large pan over medium heat. Add the shallot, garlic, and ginger. Cook, stirring, until the shallots are soft and translucent.

Add the jalapeño chile, coriander, cumin, turmeric, cayenne, and small dried red chiles (if using). Stir to release fragrance, cooking for 2-3 minutes.

Add the squash, tamarind paste, coconut milk, water, and salt.  Bring to a boil, lower heat, and simmer for about 30 minutes until squash is tender and just beginning to break down.The squash will thicken the curry as it cooks down. 

If you want an extra-thick and creamy curry, puree a cup or two of the squash with an immersion blender and mix it back into the curry. ( I did this.)

Garnish each plate with cilantro and serve with cooked rice.

White Wine Butternut Squash Risotto

Snow has already started falling and its getting me so excited for Christmas celebrations. Butternut squash is one of my favourite fall/winter veggie to cook with so when I came across this recipe I just had  to try it. Ive always heard that risotto was a difficult rice to cook but never understood why until now... Its something you must tend to by continuously stirring and adding both to make sure it doesn't stick to the bottom of the pan. Mine did end up sticking a little but that didn't stop it from being super scrumptious.

Ingredients: 

6-8 cups vegetable or chicken broth
3 tbs olive oil
1 small onion finely chopped
4 cups butternut squash peeled and finely chopped
2 cups arborio rice
1 cup white wine
1/2 cup grated Parmesan cheese
1/4 cup shredded Mozzarella cheese
1 tbs dried basil

1 tbs dried oregano
1 tsp dried rosemary 

1 tbs butter
1/2 tsp ground black pepper
Salt to taste

Heat oil in a large saucepan then add onion and butternut squash. Cook over medium heat until onion is translucent, about 5 minutes.

Add rice to onion and squash. Cook 1 to 2 minutes. Add wine. Cook, stirring constantly until wine has been absorbed by the rice or evaporated. Add a few ladles of broth until it barely covers rice.

Cook over medium heat until broth has been absorbed. Continue cooking and stirring rice, adding a little bit of broth at a time. Keep doing this until rice is tender and soft, about 30 minutes.

During the last minutes of cooking add butter, seasonings, mozzarella, parmesan cheese.

At this point the rice should have a creamy consistency. Add salt to taste. 

Serve with parmesan cheese.

Enjoy!

Butternut Squash Pasta Skillet

So I love homemade mac n cheese and this is a great light alternative for it. Its made with butternut squash and fontina cheese. Instead of using multiple cups of cheese only 2 cups are used in the whole recipe! I must say you will not only get seconds but thirds...

Ingredients: 

3 cups pasta shells (whole wheat or regular)

4 1/2 cups cubed butternut squash

2 tbs olive oil

1/2 tsp salt and pepper

1/4 tsp nutmeg

3/4 cup low sodium chicken or vegetable broth

1 1/2 cup skim milk

1 1/2 cups grated fontina cheese

1/2 cup grated parmesan cheese

2 tbs butter

1/8 tsp hot sauce (optional)

2 tbs panko bread crumbs

fresh herbs such as basil (optional)

Preheat oven to 375 degrees. Prepare pasta according to box directions.

Heat a large cast-iron skillet over medium heat. Add oil, then toss squash with salt, pepper and nutmeg. Add stock and cover for 15 - 20 minutes until squash is soft. Remove cover and reduce heat to low. Mash squash with fork or potato masher until all chunks are removed.

Add milk and 1 cup of fontina cheese. Add parmesan and stir until melted and smooth, about 5 minutes. Stir in butter until incorporated. 

Fold in pasta until all is coated. 

Top with remaining fontina cheese and panko bread crumbs. Bake for 15 minutes until cheese has melted and crumbs have turned golden brown. 

Serve with herbs.

Eat!