Squash, Lentil, and Curry

It is a nice sweet curry dish. Any leftovers, reheating adds more favor. Serve with rice.

स्क्वैश, दाल, और करी (Hindi)

/skvaish, daal, aur mkaree/

Serves 4

2 cups (910 g) cooked organic butternut squash, cut into cubes

14 ounces (720 ml) organic coconut milk

1/4 cup (60 ml) organic peanut butter

3 Tbs. (45 ml) red curry paste

2 Tbs. (30 ml) soy sauce or gluten-free liquid aminos

2 tsp. (10 ml) avocado or olive oil

1 chopped organic onion

2 chopped organic carrots

3 chopped garlic coves

2 Tbs. (30 g) chopped ginge

1 1/2 cups (360 ml) organic (dairy-free) yogurt

1 cup (130 g) organic red lentils

chopped organic green onions

juice of 1 organic lime

एक /ek/ १ 1. In a blender, process squash, coconut milk, 3 cups (720 ml) water, peanut butter, curry paste, and soy sauce/liquid aminos.

दो /do/ २ 2. Heat the oil in a saucepan over medium heat.

तीन /teen/ ३ 3. Add onions and carrots for 5 minutes, stir.

चार /char/ ४ 4. Add garlic and ginger for a minute.

पांच /panch/ ५  5. Pour in the squash mixture, reduce to medium-low, bring to a simmer.

छ: /chay/ ६ 6. Stir in the curry and mix to become thick.

सात /sāth/ ७ 7. Stir in the yogurt and lime juice.

आठ /āt/ ८ 8. Top with cilantro/parsley and green onions.

Try some other 

Indian dishes: https://veggiefernandezs.blogspot.com/search/label/Indian

squash recipes: https://veggiefernandezs.blogspot.com/search/label/squashes

or

curry: https://veggiefernandezs.blogspot.com/search/label/curry

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Roasted Vegetables

I have never been found of Brussels sprouts. (Mike) My brother-in-law made them decades ago, and I liked them. But I never had them any more until Alia baked them. I ate them twice in the past few weeks! Roasting them did the trick.

Brussel sprout plants

Makes 8 servings of

1 cup (130 g) each

Preheat the over to 400F (200C)

2 cups (260 g) each organic:

• Brussels sprouts, cut into fourths
• sugar snap peas
• green beans, cut in half

1 cup (130g) each organic:

• yellow summer squash, sliced
• green summer squash, slice
• shallot, minced

3 organic garlic cloves, chopped

1/4 cup (60 ml) olive oil

3/4 cup (180 ml) balsamic vinegar

pinch of Himalayan salt

📌Add optional vegetables of your choice.

1. In a large bowl, toss the Brussels sprouts, peas, green beans, squashes, shallot, and garlic.

2. Add oil, vinegar, and salt.

3. Place the vegetables in a single layer on a sheet pan.

4. Roast for 20 minutes, stirring halfway thought the baking.

5. Remove when the vegeagbltes are golden brown, soft, and caramelized.

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Pattypan Squash Before Autumn

 Before autumn approaches, buy some pattypan.

for a pasta; raw slices with organic lemon, oil, toasted organic almonds; just sliced in a salad, or....

1 pound (455 g) organic pattypans cut in half

Grill or sauté in olive oil, 3-7 minutes.

Toss with 1 cup (130 g) diced organic tomatoes with 1 Tbs. (15 ml) olive oil.

Add a few minced basil leaves.

Spoon over the pattypans.

Try "Pattypans Squash with Roasted Vegetables"

https://veggiefernandezs.blogspot.com/2021/09/pattypans-squash-with-roasted-vegetables.html

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Squash and Sweet Potato Pâté

This seems like an odd pâté, but it is "very" fall/winter appetizer.

Serve 4

1 organic diced onion

1 organic sweet potato cut into 1-inch (2,5 cm) cubes

1 cup (130 g) organic butternut squash, cut into 1-inch cubes

soy sauce or gluten-free liquid aminos

3 Tbs. (45 ml) tahini

2 tsp. (10 g) organic honey

1. Heart a dry skillet over medium heat.

2. Add 1 Tbs. (15 ml) of water.

3. Sauté onions about 5 minutes.

4. Add sweet potato, squash, a little soy/liquid aminos and water. Bring to a boil.

5. Cover, reduce heat, and simmer about 25 minutes.

6. Season with a little more soy/liquid aminos. Simmer uncovered until the liquid is absorbed.

7. Place the vegetables in a food processor.

8. Add the tahini and honey. Processor until smooth. (Add a little water if it is needed.)

9. Serve with (gluten-free) bread and/or crackers.

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Pattypans Squash with Roasted Vegetables

 

Serve 2

Pattypans are a type of summer squash. The name comes from Provençal (French) pâtisson for a cake made in a scalloped mould or "a pan for baking a patty".  They are also called: 

• scallop squash
• Peter Pan squash
• sunburst squash
• granny squash
• custard marrow
• custard squash
• (Cajun French) ciblème
• winter squash
• button squash, 
• scallopini
• (Australian English) squash
• (people in New York) call them "schwoughksie squash" /shwooxie squash/.

Sliced raw, baked, coasted and fried, or just boiled...lots of ways to enjoy this summer squash!

2 Tbs. (30 ml) olive oil

3 sliced organic garlic cloves

4 diced organic tomatoes

1 (15 ounce/430 g) drained organic beans

1/2 pound (225 g) organic pattypans, cut into wedges

8 mini organic bell peppers cut into fourths or a large bell pepper

optional: add other vegetables

A.

1. Sauté the garlic over medium heat with 1 Tbs. (15 ml) of oil for 1-2 minutes.

2. Stir in the tomatoes.

3. Simmer 7-10 minutes.

4. Stir in the beans and heat for a minute or two.

B.

5. In another pan, over medium heat and 1 Tbs. (15 ml) oil, sauté the pattypans (and optional vegetables) for 2-3 minutes.

6. Remove the squash and add the peppers, sauté 3-5 minutes.

C.

6. Spoon the beans into 2 bowls.

7. Top with pattypans and peppers.

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Stuffed Acorn Squash with Curry Lentils

 Mixing two healthy foods with curry...What a great dinner!

करी दाल के साथ भरवां बलूत का फल स्क्वैश (Hindi)

/karee daal ke saath bharavaan baloot ka phal skvaish/

Serves 4

Preheat the oven to 375F (190C)

~Adjust the amount of spices to your taste.~

2 organic acorn squashes, cut in half, remove the seeds

1 Tbs. (15 ml) (dairy-free) organic melted butter

2 tsp. (10 ml) organic honey

1 tsp. (2 g) garam masala* spice (substitution: 1 part cumin to 1/4 part allspice, but garam masala can contain +30 ingredients)

2 tsp. (4 g) each: ground coriander and turmeric

cayenne and black pepper to taste

1 cup (130 g) cut organic carrots

1 chopped organic onion

3 chopped organic garlic cloves

2 Tbs. (45 g) chopped ginger

1 cup (130 g) red lentils

2 diced organic tomatoes

sliced toasted almonds

1. Place squash on a baking sheet, with the cut side up.

2. Mix the butter, honey, and garam masala in a bowl.

3. Bush the butter mixture inside of the the squashes.

4. Bake about 40-45 minutes. Pierce the skin with folk to see if they are done.

5. Heat a little olive oil in a saucepan over medium heat.

6. Cook the carrots and onions for about 5 minutes.

7. Add the garlic and ginger for another minute or two.

8. Stir in the coriander, turmeric, cayenne, and black pepper. Cook about a few minutes.

9. Place the lentils, tomatoes and 2 1/2 cups (325 ml) of water in a pan. Bring to a simmer and cook the lentils until tender, about 15 minutes.

 (a) Add more water if needed.

10. Fill the quashes with the lentil mixture.

11. Top with the almonds.

*Use garam masala on roasted meats and vegetables.

Try some of the other Indian or curry recipes. 

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