BUTTERNUT SQUASH CURRY
Serve this butternut squash curry with rice.
Provided by Dan Denardo
Categories Main Dish Recipes Curries Vegetarian
Time 45m
Yield 5
Number Of Ingredients 10
Steps:
- Heat oil in a pot over medium heat. Add squash to the hot oil; cook and stir for 3 minutes. Add onion and curry paste; cook and stir for 4 minutes. Pour in vegetable broth, cover, and cook until squash is tender, about 20 minutes.
- Stir tomatoes, chickpeas, salt, and pepper into the pot and cook until heated through, about 4 minutes. Stir in Greek yogurt and coriander.
Nutrition Facts : Calories 253.7 calories, Carbohydrate 50.5 g, Cholesterol 1.7 mg, Fat 4.8 g, Fiber 9.6 g, Protein 7.2 g, SaturatedFat 0.9 g, Sodium 418.5 mg, Sugar 10.5 g
BUTTERNUT SQUASH SALMON CURRY
Every time I serve this it gets eaten up. The Squash and Salmon look lovely together and this is one of my all time Favourite dishes to prepare - and eat! You really need fresh salmon and sockeye is absolutely the best to make this with.
Provided by comox girl
Categories Stew
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a heavy pot heat up oil and put in mustard seeds and cover the pot until they pop like popcorn (that makes them taste nutty).
- Toss in the onions, bell pepper, and garlic and sautee until slightly soft.
- Toss in the Squash.
- Add in the can of coconut milk, the chicken stock, the fish sauce, the lemongrass and the curry paste.
- Bring to a boil turn down heat and simmer/cook until the squash JUST starts to fall apart (about 15-20 minutes).
- Remove the lemongrass.
- Stir the pot and taste then add salt if needed, bring heat back up to a simmer.
- Place the salmon in the pot, but not in one big heap, but so the pieces are all laying on top evenly.
- Cover the pot and turn off the heat.
- Let stand for at least 5 minutes and check to see if the salmon is done (it doesn't have to have been cooked to death; salmon is moist and lovely at about 'medium').
- Serve over Rice (basmati is nice).
- You can cook the salmon skin in a hot skillet and munch on it later-- mmmmm.
Nutrition Facts : Calories 458.5, Fat 25.6, SaturatedFat 14.7, Cholesterol 43.4, Sodium 959.2, Carbohydrate 36.2, Fiber 5.3, Sugar 8.2, Protein 25.9
ONE-PAN ROASTED SALMON AND SQUASH
Listen to the call of the ocean with our One-Pan Roasted Salmon and Squash! This roasted salmon recipe features butternut squash and Brussels sprouts.
Provided by My Food and Family
Categories Vegetable Recipes
Time 47m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400ºF.
- Mix dressing, syrup, mustard and rosemary until blended.
- Combine vegetables in medium bowl. Add 3 Tbsp. dressing mixture; mix lightly. Spread onto foil-covered rimmed baking sheet sprayed with cooking spray.
- Bake 15 to 20 min. or until vegetables are crisp-tender. Remove from oven.
- Use spoon to move vegetables to one side of baking sheet. Add fish to other side; brush with remaining dressing mixture.
- Bake 15 to 17 min. or until vegetables are tender and fish flakes easily with fork.
Nutrition Facts : Calories 260, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 55 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 25 g
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