I loved this when I was out at a meeting and a Butternut Squash Curry was produced for lunch. It’s great as Butternut Squash’s may be stored throughout the year and then used when needed. We grow some of our own and then use them for risottos and curry’s when needed.
Ingredients
1 Butternut Squash
2 Onions
2 Cloves of garlic
5 Carrots
2 Tablespoons of olive oil
1 Tablespoon of Garam Masala
Method
Chop up the onion how you see fit (I go for cutting it into around 1 cm pieces), and finely chop the garlic.
Peel the Butternut Squash with a sharp small knife. This is tricky. I usually peel it from top to bottom. Chop in half - take out the seeds (and stored for planting). Then chop into chunks.
Peel the carrots and chop into chunks.
Use a large saucepan or if you’ve got it a caste iron baking dish. Place this on the heat and add the olive oil. Put in the onions and garlic and cook until transparent. Mix your chopped butternut squash and carrots with the garam masala in a big bowl, and then put this in and stir. Add two cups of water and let simmer for 40 minutes.
Eat straight away with some rice, and then store the rest and eat with bread - I’m finding it a very good lunch!
