I made this for one of our CSA members for dinner and it was a total hit! Don’t be intimidated and give this classic Indian dish a try from feastingathome.com
1 Buttercup Squash
Splash of Olive Oil
1 1/2 teaspoons homemade Garam Masala spice mix (see instructions)
1/2 teaspoon salt
1 can or 2 cups cooked garbanzo beans (or substitute for chicken)
For the Sauce;
1/3 cup of sliced ginger
1/4 cup garlic (8 cloves)
2 serrano chilis
4 tbs olive oil
4 tablespoons tomato paste
1 teaspoon paprika
1 teaspoon cinnamon
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground cardamom
1 teaspoon ground cloves
8 roma tomatoes chopped
1 1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups water
1 tablespoon dried fenugreek leaves (optional)
1 1/2 cups plain yogurt, 1 can of coconut milk, or 1 cup of heavy whipping cream.
Cilantro (optional garnish)
Start rice if desired. Preheat oven to 400*f.
Mix together ground clove, cinnamon, cardamom, coriander, cumin, paprika, and salt and toast in a large deep, heavy bottom pot (you will use this pot again later). Save half for later (this is your garam masala spice mix).
Peel the buttercup squash (pull of the stem and cut it half from the top, cut off the strange butt and peel the dark blue peel off. Chop into 1 1/2 inch pieces.) Toss with olive oil and HALF of the spice mix. Roast squash. If adding chicken do the same.
While roasting, food process or finely chop ginger, garlic, and chilis. Heat the pot where you toasted the spices and add some oil. When hot sautée the ginger garlic and chilis until golden brown. Add the other half of the spice mix and tomato paste and cook 2 more minutes.
Add tomatoes, 1 1/2 cups of water, and fenugreek leaves (optional). Simmer for 20 minutes and blend with an immersion blender (optional). Whisk in the cream, yogurt, or coconut milk, squash, and garbanzo beans. Cook for 8 minutes and serve with cilantro and rice!