Braised Butternut Squash W/dried Fruit And Madras Spices Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1/4 cup: Dark or golden raisins,
, or more to taste
1/4 cup: Dried apricots,
1 1/2 lbs: Butternut squash,
Cut in 1/4" strips,
Or pumpkin, peeled
1/2 cup: Dry red wine,
Seeded, cut in 1/2" chunks
3 tbsp: Olive oil,
1 tsp: Ground cinnamon,
1 tbsp: Ginger, minced
1 tsp: Ground cumin,
1 medium: Garlic clove, (s), minced
1 tsp: Ground coriander,
1 large: Spanish onion,
1 tsp: Whole mustard seed,
Coarsely chopped,
2 tsp: Curry powder,
1: Red bell pepper, stemmed
2 cup: Chicken stock,
Seeded, cut in 1/4" dice
Salt and pepper,
1: Serrano or jalapeno pepper,
1/2 cup: Cilantro leaves, minced
Stemmed, seeded, minced
Directions:
1. Heat oven to 400 F. Soak raisins and apricots in wine; set aside.
2. Heat oil in medium skillet over medium heat. Add ginger and garlic;
saute until fragrant but not brown, about 1 min. Increase heat to
medium-high; add onion, peppers (sweet and hot), and squash. Saute
until squash starts to brown, 3-5 min. Add dried fruit, wine, and
spices; cook to blend flavors, about 1 min. Add stock, bring to
simmer.
3. Cover skillet and braise vegetables in oven until squash is tender
but not mushy, 10-12 min. Season to taste with salt and pepper;
garnish with cilantro.
Cooks Illustrated
February 1996
Submitted By DIANE LAZARUS On 12-27-95
Source from luhu.jp
2. Heat oil in medium skillet over medium heat. Add ginger and garlic;
saute until fragrant but not brown, about 1 min. Increase heat to
medium-high; add onion, peppers (sweet and hot), and squash. Saute
until squash starts to brown, 3-5 min. Add dried fruit, wine, and
spices; cook to blend flavors, about 1 min. Add stock, bring to
simmer.
3. Cover skillet and braise vegetables in oven until squash is tender
but not mushy, 10-12 min. Season to taste with salt and pepper;
garnish with cilantro.
Cooks Illustrated
February 1996
Submitted By DIANE LAZARUS On 12-27-95
Source from luhu.jp
Tags
Vegetables