Here I am with my 307th post (or so it feels) featuring butternut squash. This is adapted from one of my favorite new cookbooks, Anupy Singla’s The Indian Slow Cooker. The flavors are so authentic, it’s deceptively easy and keeps well, too. It only takes about four hours in the slow cooker and honestly the worst part about this is chopping up the squash, a task which once sent me to the emergency room for stitches!
Despite their ease and convenience, slow cooker meals aren’t always the tastiest. (Surprise! You can’t just dump a bunch of stuff into a pot, turn it on and expect greatness.) This recipe is an absolute exception: It’s restaurant-quality delicious, like everything else I’ve made from this book thus far.
I had a hard time finding the methi (fenugreek seeds) and after ordering an absurd amount from Amazon.com I found it at my local organic market. (In case you were feeling duped by this ingredient, check there or just omit it altogether.)
Enjoy the aromas as this cooks and get ready for some serious cold-weather comfort food!
P.S. Is it spring yet? Yeesh!
My obsession with pumpkin necessarily extends to butternut squash as well. I mentioned in a previous post that they continue to be $1.50 at Trader Joe’s, so I always buy the biggest one they have. They freeze very well, so in just a few minutes you can have the centerpiece to a meal prepped and ready to go.
Ever since visiting Morocco in 2007 I have become completely enamored with the flavors of North African cooking–cumin, cinnamon, lots of turmeric, and a bit of sweet & spicy. This recipe combines all of my great food loves, is easy and incredibly flavorful. It can easily be made vegan, too, if you use water instead of chicken broth like the original recipe (from The Perfect Pantry, my absolute favorite site for all Middle Eastern/North African recipes).
Butternut squash was $1.50 each (EACH!) at Trader Joe’s recently so, naturally, I got the biggest one. Normally at my neighborhood grocery store they’re about $1.50/lb., so I couldn’t resist. When I impulsively went back for more the next week I realized I had perhaps a bit too much, so I chopped one up and froze it for later. (New obsession: freezing anything and everything so that I’ve always got key ingredients on hand.) Butternut/pumpkin and curry are two of my favorite flavor combinations, and this is its incarnation: