This variation for sweet meat squash takes its inspiration from India. I am not an Indian cook. This is a cuisine that I am just starting to learn about. Since the sweet meat squash seems to lend itself to vegetarian cooking, I wanted to see how a spicy curry would work.
Curry powder is a generic term for a collection of spices. Each curry powder is different from different manufactures. I have a spicy curry powder from Sharwood’s. The jar I have is labeled “Sharwood’s Tandoori Spice Curry Powder”. It is a blend of ginger, cinnamon, fenugreek and other seasonings.
- 1/4 Sweet Meat Squash cut into 3/4 inch cubes (about 3 to 4 cups)
- 1/2 medium yellow onion, diced
- 2 tablespoons minced garlic
- 2 – 3 tablespoons vegetable cooking oil
- 2 tablespoons Sharwood’s Tandoori Spice Curry Powder
- In a wok or large non-stick pot, heat vegetable oil.
- Add garlic and onion and saute until tender.
- Add sweet meat squash and continue to cook. We are just trying to bring a little browning to the squash.
- Add curry powder to taste. The squash takes on a beautiful red hue on top of the the orange flesh.
- Place into 9×9 dish and cover with foil or parchment.
- Bake at 350 F for 45 minutes, or until tender.
Serve with steamed rice.