Fall Harvest Recipe #3 (Curry)

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


  1. In a wok or large non-stick pot, heat vegetable oil.
  2. Add garlic and onion and saute until tender.
  3. Add sweet meat squash and continue to cook.  We are just trying to bring a little browning to the squash.
  4. Add curry powder to taste.  The squash takes on a beautiful red hue on top of the the orange flesh.
  5. Place into 9×9 dish and cover with foil or parchment.
  6. Bake at 350 F for 45 minutes, or until tender.

Serve with steamed rice.

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