Best Curried Winter Squash Recipes

CURRIED WINTER SQUASH

Curried Winter Squash image

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

Ingredients

3 cups cooked, mashed winter squash
1 ½ tablespoons curry powder
2 tablespoons butter or trans fat-free margarine
2 tablespoons maple syrup
½ teaspoon salt, or to taste
¼ teaspoon cayenne pepper, or to taste
3 tablespoons sweetened coconut flakes, toasted

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 WINTER SQUASH

Curried Winter Squash image

Provided by Food Network Kitchen

Categories side-dish

Time 35m

Yield 2 servings

Number Of Ingredients 0

Ingredients

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 CHUTNEY

CURRIED WINTER SQUASH CHUTNEY image

Yield 5 500 ml

Number Of Ingredients 23

Ingredients

Cheesecloth or a muslin tea bag.
5 cardamom pods
1 tsp whole cumin seed
1 tsp whole cloves
1 tsp whole yellow mustard seed
2 tsp black peppercorns
1 tsp fenugreek seed
2 tsp whole coriander seed
1 cinnamon stick
4 lbs acorn, butternut, or kabocha squash, peeled, seeded, and diced
3 medium cooking apples
2 large yellow onions, peeled and diced
1 cup raisins
1 cup currants
1 1/2 cups granulated sugar
1/2 cup dark brown sugar
2 1/2 cups cider vinegar
1 1/2 cups water
1/2 tsp salt
1 tsp ground fenugreek
1 tsp ground ginger
2 tsp brown mustard seed
1 tsp ground cinnamon

Steps:

1. Place the following in a spice bag: cardamom pods, cumin seed, whole cloves, yellow mustard seed, black peppercorns, fenugreek seed, coriander seed, and cinnamon stick. 2. Place the spice bag, squash, apples, onion, raisins, currants, sugars, vinegar, water, salt, ground fenugreek, ground ginger, brown mustard seed, and ground cinnamon in a large, heavy, stainless-steel saucepan. Bring the mixture to a gentle boil over medium heat and cook uncovered for 45 minutes. Stir frequently and add water in small increments, if needed. 3. While the chutney cooks, prepare 5 500ml mason jars, lids and screw rings and keep them hot. Bring your boiling bath canner to a boil. 4. Remove the spice bag from the chutney. Pack chutney into jars leaving 1/2-inch headspace. Use a nonmetallic spatula to remove any air bubbles and wipe the rims clean. Place the lids on 'fingertip-tight'. 5. Process the jars for 15 minutes in a boiling water bath.

CURRIED WINTER SQUASH BISQUE

CURRIED WINTER SQUASH BISQUE image

Number Of Ingredients 1

Ingredients

Squash

Steps:

Cook

CURRIED WINTER SQUASH SOUP

CURRIED WINTER SQUASH SOUP image

Categories Soup/Stew Appetizer Stew Squash Fall

Yield 3 qts

Number Of Ingredients 11

Ingredients

1/4 cup butter (1/2 stick)
1 large onion, finely chopped
4 large garlic cloves, minced
6 cups chicken broth
6 cups cooked squash (2 lbs)
1 tbsp curry powder
2 tsp coriander powder
1 tsp parsley
1/2 tsp salt
1/4 cup whipping cream
2 teaspoons sugar (if squash is lacking sweetness)

Steps:

1. Melt butter in large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. 2. Add broth, all squash and herbs; bring to boil. 3. Reduce heat, cover and simmer about 15 minutes. 4. Working in batches, puree soup in blender. 5. Return soup to same pot. Stir in cream and sugar; bring to simmer. 6. Season with salt and pepper.

CURRIED WINTER SQUASH

CURRIED WINTER SQUASH image

Categories Side

Number Of Ingredients 4

Ingredients

any squash (butternut
winter
acorn
etc)

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.