Simplicity is key these days, as are meals that sit for five minutes or two hours. Just when I am about to take a bite of food, I hear a crying baby, and dinner is set aside for who knows how long. I try to tell Violet that if I don't eat, she won't eat, but she doesn't quite grasp that concept yet!
Well, butternut squash have finally made their presence known at the farmer's market! I grabbed three last weekend, and then had some brainstorming to do. It had cooled down a bit here, to like, the 70's! I snapped up the opportunity to make a warm bowl of something squashy, and this is what I came up with! It's really simple, but packed with flavor. The quinoa works as a hybrid protein/starch to make this a well-rounded meal. I did throw a dollop or yogurt on right before eating, which I highly recommend!
Curried Butternut Squash
1 tbsp. EVOO
1 large yellow onion, diced
3 garlic cloves, minced
1 4-5lb. butternut squash, peeled, seeded and diced
Salt and pepper
2 tbsp. yellow curry powder
1/2 tsp. ground cinnamon
1-2 c. vegetable stock
Quinoa, Rice or another grain for serving
1/4 c. plain yogurt
1 tbsp. minced cilantro
1/4 c. chopped cashews
Heat a soup pot or deep skillet over medium heat.
Add EVOO, onions and garlic.
Season with salt and pepper, saute' until onions are just golden, about 5 minutes.
Add butternut squash, curry powder and cinnamon, season with salt and pepper, stir well.
Add 1 c. vegetable stock, cover and turn to low heat.
Simmer for 20 minutes, stirring occasionally.
Uncover and reduce liquid as desired, or add more if necessary.
Taste and adjust all seasonings.
Serve over quinoa, top with yogurt, cilantro, cashews, etc.
Note: For an added burst of sweetness, add 1/4 c. golden raisins just before simmering