Curried Winter Squash Chutney Recipes
WINTER SQUASH AND WILD MUSHROOM CURRY
This is comfort food, Indian-style, adapted from a recipe by Madhur Jaffrey. It's also vegan, and perfect for a fall evening. Use a mixture of cultivated mushrooms; they come in all shapes and sizes. Look for royal trumpets, a large, meaty type of oyster mushroom; shiitakes, and small portobellos. Use some wild mushrooms too, if you can, like golden chanterelles, lobster or hen of the woods. You can make this as spicy as you wish, but be sure to include some cayenne and green chile, to complement and play off the creamy coconut milk sauce. Serve with basmati rice, rice noodles or mashed potatoes.
Provided by David Tanis
Categories dinner, easy, lunch, quick, curries, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a wide skillet, heat oil over medium-high. When hot, add squash cubes in one layer. Season with salt and pepper. Cook for about 2 minutes, letting cubes brown slightly, then flip and cook for 2 minutes more. Use a slotted spoon to lift squash out, and set aside.
- Cut a lengthwise slit in each chile to open it, but leave whole. (This helps the chiles heat the sauce without making it too spicy.)
- Add shallots, salt lightly and cook, stirring, 1 minute. Add mustard seeds, cumin seeds and curry leaves, if using, and let sizzle for 30 seconds, then add garlic, coriander, cayenne, turmeric and chiles. Stir well and cook for 30 seconds more.
- Add mushrooms, season with salt and toss to coat. Cook, stirring, until mushrooms begin to soften, about 5 minutes.
- Return squash cubes to skillet, stir in coconut milk and bring to a simmer. Lower heat to medium and simmer for another 5 minutes. If mixture looks dry, thin with a little water. Taste and season with salt.
- Before serving, stir in lime juice. Transfer to a warm serving dish and garnish with cilantro.
Nutrition Facts : @context http, Calories 180, UnsaturatedFat 7 grams, Carbohydrate 14 grams, Fat 14 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 461 milligrams, Sugar 5 grams, TransFat 0 grams
CURRIED WINTER SQUASH
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 2 servings
Number Of Ingredients 0
Steps:
- Slice any squash in half, discard the seeds and cut into wedges. Brush all over with butter or oil and season the flesh with curry powder. Roast on a baking sheet at 400 until softened, about 30 minutes. Season with salt.
CURRIED WINTER SQUASH
Here's a quick way to transform plain squash into a tasty dish full of antioxidants, including curry powder's curcumin - it's anti-cancer and protects your brain.
Provided by USA WEEKEND Jean Carper
Categories Side Dish Vegetables Squash
Time 15m
Yield 6
Number Of Ingredients 7
Steps:
- In a medium bowl, combine first six ingredients. Microwave on high until heated through, about 5 minutes. Sprinkle on coconut, if desired. Serve.
Nutrition Facts : Calories 114.1 calories, Carbohydrate 17.1 g, Cholesterol 10.2 mg, Fat 5.5 g, Fiber 4.1 g, Protein 1.4 g, SaturatedFat 3.2 g, Sodium 230.3 mg, Sugar 9.5 g
CURRIED BEEF-STUFFED SQUASH
My husband and I look forward to this dinner. The savory beef tucked inside tender acorn squash halves is a satisfying autumn combination. Plus, it's a lighter entree and very flavorful. - Edna Lee, Greeley, Colorado
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Invert squash in a greased 15x10x1-in. baking pan. Bake, uncovered, at 350° for 35-45 minutes or until almost tender., Meanwhile, in a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink and onion is tender; drain., Dissolve bouillon in water; add to skillet. Stir in remaining ingredients; mix well. Turn squash cut side up in pan and fill with meat mixture. , Fill pan with hot water to a depth of 1/4 in.; cover loosely with foil. Bake at 350° for 20-30 minutes or until heated through.
Nutrition Facts : Calories 209 calories, Fat 10g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 270mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein.
CURRIED SQUASH
Categories Side Vegetarian Quick & Easy Coconut Spice Curry Squash Fall Gourmet Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Peel and seed squash and cut into 1 1/2-inch pieces. Heat a 4-quart heavy kettle over moderately low heat until hot. Cook onion in oil, stirring, until just softened. Add mustard seeds and cook over moderate heat, stirring, until they begin to pop, about 30 seconds. Add garlic, cumin, coriander seeds, turmeric, salt, and brown sugar and cook, stirring, 30 seconds. Add squash, stirring to coat with seasoning, and add water. Boil mixture over moderately high heat, stirring frequently, 10 minutes. Add coconut and salt to taste and cook, stirring, until squash is just tender and liquid is evaporated, about 5 minutes.
CHUTNEY-FILLED ACORN SQUASH
When our test kitchen cooks came across the tart cranberry chutney recipe shared by Arline Blanchard, from Stockton Springs, Maine, they promptly paired it with another autumn favorite-acorn squash. The resulting side dish is tangy and tasty, and eye-catching as well!
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- Cut squash in half; remove and discard seeds. Level bottoms. Place with hollow side down in an ungreased 13-in. x 9-in. baking pan. Add 1/4 in of water to pan. Cover and bake at 350° for 45 minutes. Meanwhile, in a large saucepan, combine remaining ingredients; bring to a boil. Reduce heat; simmer for 10 minutes. Remove squash from oven; turn over and fill with chutney. Bake, uncovered, 10 minutes longer or until squash is tender.
Nutrition Facts :
CURRIED BAKED BUTTERCUP SQUASH
Easy winter side dish. I enjoy the pleasant slightly sweet true squash taste of buttercup, but any other winter squash can be substituted. The curry can be omitted and replace with your favorite spices, or brown sugar. Other winter squash can be substituted.
Provided by Chandra M
Categories Vegetable
Time 1h
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 350°F.
- Cut squash in half and scrape out the seeds & pulp.
- Place squash cut side down on an aluminum foil lined rimmed baking pan.
- Bake for 30 minutes.
- Remove squash from oven and turn over.
- Put half of the butter and spices in each squash half.
- Return to the oven and bake another 20 minutes or until the squash is tender and can be easily pricked with a toothpick.
- Serve.
- (I usually "mash" the inside of my half to mix the spices throughout the flesh once it is on my plate).
Nutrition Facts : Calories 105.1, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 82.3, Carbohydrate 0.6, Fiber 0.3, Protein 0.2
CURRY SPICED WINTER SQUASH
Here's another tasty main dish from the Better Homes and Gardens' Fresh and Simple Vegetable Dinners cookbook(let).
Provided by Sydney Mike
Categories Brown Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large skillet toast pumpkin seeds over medium heat 4 to 5 minutes or until puffed & lightly browned, stirring occasionally. Watch them carefully as the seeds might pop in the skillet!
- Remove from skillet & set aside.
- In the same skillet, cook & stir ginger in hot oil over medium heat for 1 minute.
- Increase heat to medium-high & add squash, cooking 3 to 5 minutes or until squash starts to brown.
- Add cranberries, cinnamon, coriander, cumin & curry powder, & cook another minute.
- Carefully add broth to squash mixture.
- Bring to boiling, then reduce heat & cook, covered, for 10 to 15 minutes, or until squash is tender, but not mushy.
- Serve spooned over rice & sprinkled with pumpkin seeds, & don't forget to pass the condiments!
Nutrition Facts : Calories 1035.6, Fat 17.1, SaturatedFat 2.9, Sodium 34, Carbohydrate 206.4, Fiber 15.9, Sugar 35.6, Protein 21.8
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