Sweet Squash & Garlic Curry
I was inspired by a recipe I saw online for a butternut squash and garlic pasta sauce. While the pasta looked decadent, it’s not my usual go-to, so I decided to adapt. I loved the way the squash was scored to allow more moisture from the oil and a deeper integration of the warming spices. The head of garlic fit perfectly into the base, which just looked incredibly satisfying. If you’ve done any yoga with me, you know that I’m big on “fitting yourself”, and this technique reminded me of that principle. You can certainly take this recipe further, blending the chunky curry into a finer soup or pasta sauce. You are the maestro, run with it.
This recipe serves 2 hungry people, 3 only sort of hungry people. If you want to multiply the recipe, just think that each half squash serves 1 person.
Ingredients:
1 butternut squash, halved length wise, seeds scooped out (use a sharp knife and use caution please)
2 heads of garlic
EVOO
Cumin
Coriander
Cinnamon
Salt to taste (I use Diamond Krystal kosher salt)
Sesame oil
1 Can of full fat coconut milk
Tamari or soy sauce
Curry powder
Turmeric powder
1 Cup basmati rice
1-2 Tbsp coconut oil
Instructions:
Preheat the oven to 400ºF.
While the oven is heating, prep your squash, cutting it in half lengthwise and scooping out the seeds. Next, score the squash in cross hatches, not cutting the skin.
In a small bowl, mix together 2 tbsp EVOO, cumin, coriander, cinnamon (less cinnamon than other spices), and salt. Spread the mixture over the squash. Use a little EVOO to oil up the skin side too.
Slice the tops of heads of garlic, so you can see all the cloves inside. Place the garlics inside the base of each half squash. Brush EVOO/spice mixture over the garlic as well.
Bake the squash for about 30 mins. Keep an eye on the oven. You’ll know the squash is done when you can easily stick a knife into the squash with no resistance.
When the squash is done, allow it to cool until you can handle it with your fingers.
While the squash is cooling, make your rice. I use an Instant Pot, adding a 1:1 rice to water ratio, and a tablespoon or two of coconut oil to make the rice coco-nutty. A rice cooker is also great. Stovetop rice people - use a large enough pot so that the rice doesn’t boil over, you want to keep the lid on the entire time to generate enough steam to make the rice fluffy in texture.
Also while the squash is cooling, heat a pot on low. Once the pot is hot, add a splash of sesame oil. Next, add the can of full fat coconut milk and stir to combine. Bring the coconut milk to a gentle simmer, but no hotter.
Scoop the roasted squash from its skin into the coconut milk. Squeeze out the cloves of garlic into the coconut milk too.
Add a generous dash of cumin, curry powder, and turmeric to the curry. Stir gently to integrate.
Add a splash of tamari, stir to combine. Let the curry heat for a few minutes before tasting. Add salt to taste.
Serve the curry over the coconut rice. Optional toppings include cilantro and cashews. Enjoy!