Nyt Masala Winter Squash Recipes

MASALA WINTER SQUASH

Steps:

• Combine onion, garlic and chili in container of a food processor and grind until pasty. In a large skillet or casserole that can be covered, place oil and put over medium heat. Add onion mixture, salt and pepper and curry powder. Cook, stirring occasionally, until onion mixture begins to brown, 5 to 10 minutes.
• Add tomatoes or 1/2 cup water, along with squash. Cover and adjust heat so mixture simmers steadily. Cook, stirring occasionally and adding more water if necessary, until squash is tender, about 20 minutes. Serve with lime.

WINTER SQUASH PUREE WITH TAHINI

Steps:

• Preheat the oven to 425 degrees. Cover a baking sheet with foil and brush lightly with olive oil. If using butternut squash, cut the squash in half, scoop out the seeds and stringy membranes, and lay cut-side down on the foil-covered baking sheet. If using a thick slice of squash, scrape off any membranes. Bake 45 minutes to one hour, or until very soft. A knife should cut through it without resistance, and the skin should be wrinkled. Remove from the heat and allow to cool, then peel and transfer to a food processor fitted with the steel blade. Add the tahini, and puree until smooth and creamy.
• Combine the garlic and 1/2 teaspoon salt in a mortar and pestle, and mash to a paste. Add to the food processor along with the lemon juice and cumin, and blend together. Add salt to taste.
• Mound the puree in a wide bowl or on a plate. Drizzle a little olive oil over the top, and garnish with pomegranate seeds. Serve with warm pita bread.

WINTER SQUASH AND CHICKEN STEW WITH INDIAN SPICES

Steps:

• Heat 1 teaspoon oil in Dutch oven over medium-high heat. Season chicken with salt and pepper. Add to Dutch oven; sauté until brown on all sides, about 8 minutes. Transfer to plate.
• Heat remaining 1 teaspoon oil in same pot over medium-high heat. Add onion and garlic; sauté until golden, about 5 minutes. Add curry powder, cumin, and cinnamon; stir 1 minute. Return chicken to pot. Add squash, potatoes, broth and tomatoes. Cover and simmer 15 minutes. Uncover and simmer until chicken and potatoes are cooked through and liquid is slightly reduced, about 8 minutes. Season with salt and pepper. Sprinkle with cilantro.

NYT MASALA WINTER SQUASH

Steps:

• 1. Combine onion, garlic and chili in container of a food processor and grind until pasty. In a large skillet or casserole that can be covered, place oil and put over medium heat. Add onion mixture, salt and pepper and curry powder. Cook, stirring occasionally, until onion mixture begins to brown, 5 to 10 minutes. 2. Add tomatoes or ½ cup water, along with squash. Cover and adjust heat so mixture simmers steadily. Cook, stirring occasionally and adding more water if necessary, until squash is tender, about 20 minutes. Serve with lime. Yield: 4 servings.

MASALA WINTER SQUASH

Steps:

• Combine the onion, garlic, and chile in a food processor and grind until pasty. 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. Cook, stirring occasionally, until the onion begins to brown, 5 to 10 minutes.
• Add the tomato or 1/2 cup water along with the squash. Cover and adjust the heat so the mixture simmers steadily. Cook, stirring occasionally and adding more water if necessary, until the squash is tender, about 20 minutes. Serve with the lime wedges.

WINTER SQUASH WITH MADEIRA

Steps:

• Peel, quarter and seed squash. Cut into 1/4-inch-thick slices. Saute slices in butter and oil until lightly browned, two to three minutes.
• Butter a quart baking dish. Place half the squash in the dish. Sprinkle with salt and pepper.
• In bowl combine cream and Madeira and pour half this mixture over the squash in the dish. Top with remaining squash; season and pour on remaining cream mixture.
• Combine bread crumbs and nuts with melted butter and sprinkle over the top.
• Bake at 325 degrees for 45 minutes, or until squash is tender.
• To prepare ahead, refrigerate after casserole is complete. To serve, allow to sit at room temperature for about 30 minutes and then bake as directed for 55 to 60 minutes.

EGGPLANT SQUASH MASALA

Steps:

• In a large skillet, saute the onion in the olive oil.
• When the onion is just tender, add the turmeric and garam masala and cook for a minute.
• Add water and vegetarian chicken flavoring, then diced eggplant.
• Cover and cook until eggplant is tender.
• Add winter squash and salt, and additional water if necessary. Stir.
• When heated through and liquid is reduced to about half a cup, add coconut milk and stir thoroughly.
• Remove from heat and serve over brown rice.

MASALA WINTER SQUASH

Steps:

• Place onions and garlic into food processor bowl and grind until it is turns into a paste.
• Add oil to a saucepan or skillet over medium heat. Add garlic-onion paste, salt, pepper and curry and sauté for 5 to 10 minutes. Stir occasionally and allow the onions to brown.
• Add drained tomatoes, chili and squash to the skillet. Stir in in ¼ cup of water or reserved liquid from canned tomatoes if using. Cover and adjust heat so that you achieve a low simmer. Stir occasionally, adding more liquid as needed. Squash should be tender and ready to serve in 20 minutes. Season with salt and pepper to taste.
• Serve with lime wedges.