Curried Squash Recipe

Name: Curried Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 pounds acorn squash; 1 medium red onion, chopped; 1 1/2 tablespoons corn or safflower oil; 1 teaspoon black mustard seeds; 1 1/2 teaspoons minced garlic; 1 1/2 teaspoons ground cumin; 1 teaspoon ground coriander seeds; 1/2 teaspoon turmeric; 1 teaspoon salt; 1 tablespoon packed light brown sugar; 2 cups water; 3 tablespoons unsweetened dessicated coconut

Servings: persons

2 1/2 pounds acorn squash
1 medium red onion, chopped
1 1/2 tablespoons corn or safflower oil
1 teaspoon black mustard seeds
1 1/2 teaspoons minced garlic
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander seeds
1/2 teaspoon turmeric
1 teaspoon salt
1 tablespoon packed light brown sugar
2 cups water
3 tablespoons unsweetened dessicated coconut

1
Peel and seed squash and cut into 1 1/2-inch pieces.
2
Heat a 4-quart heavy kettle over moderately low heat until hot.
3
Cook onion in oil, stirring, until just softened.
4
Add mustard seeds and cook over moderate heat, stirring, until they begin to pop, about 30 seconds.
5
Add garlic, cumin, coriander seeds, turmeric, salt, and brown sugar and cook, stirring, 30 seconds.
6
Add squash, stirring to coat with seasoning, and add water.
7
Boil mixture over moderately high heat, stirring frequently, 10 minutes.
8
Add coconut and salt to taste and cook, stirring, until squash is just tender and liquid is evaporated, about 5 minutes.

283

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 1/2 pounds acorn squash, 1 medium red onion, chopped, 1 1/2 tablespoons corn or safflower oil, 1 teaspoon black mustard seeds, and more.

Yes, Curried Squash falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Squash

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