Curried Winter Squash Chutney Food

WINTER SQUASH AND WILD MUSHROOM CURRY

Steps:

• In a wide skillet, heat oil over medium-high. When hot, add squash cubes in one layer. Season with salt and pepper. Cook for about 2 minutes, letting cubes brown slightly, then flip and cook for 2 minutes more. Use a slotted spoon to lift squash out, and set aside.
• Cut a lengthwise slit in each chile to open it, but leave whole. (This helps the chiles heat the sauce without making it too spicy.)
• Add shallots, salt lightly and cook, stirring, 1 minute. Add mustard seeds, cumin seeds and curry leaves, if using, and let sizzle for 30 seconds, then add garlic, coriander, cayenne, turmeric and chiles. Stir well and cook for 30 seconds more.
• Add mushrooms, season with salt and toss to coat. Cook, stirring, until mushrooms begin to soften, about 5 minutes.
• Return squash cubes to skillet, stir in coconut milk and bring to a simmer. Lower heat to medium and simmer for another 5 minutes. If mixture looks dry, thin with a little water. Taste and season with salt.
• Before serving, stir in lime juice. Transfer to a warm serving dish and garnish with cilantro.

CURRIED WINTER SQUASH

Steps:

• Slice any squash in half, discard the seeds and cut into wedges. Brush all over with butter or oil and season the flesh with curry powder. Roast on a baking sheet at 400 until softened, about 30 minutes. Season with salt.

CURRY SPICED WINTER SQUASH

Steps:

• In a large skillet toast pumpkin seeds over medium heat 4 to 5 minutes or until puffed & lightly browned, stirring occasionally. Watch them carefully as the seeds might pop in the skillet!
• Remove from skillet & set aside.
• In the same skillet, cook & stir ginger in hot oil over medium heat for 1 minute.
• Increase heat to medium-high & add squash, cooking 3 to 5 minutes or until squash starts to brown.
• Add cranberries, cinnamon, coriander, cumin & curry powder, & cook another minute.
• Carefully add broth to squash mixture.
• Bring to boiling, then reduce heat & cook, covered, for 10 to 15 minutes, or until squash is tender, but not mushy.
• Serve spooned over rice & sprinkled with pumpkin seeds, & don't forget to pass the condiments!

CURRIED WINTER SQUASH

Steps:

• In a medium bowl, combine first six ingredients. Microwave on high until heated through, about 5 minutes. Sprinkle on coconut, if desired. Serve.

CURRIED SQUASH SOUP WITH APPLE AND CHEDDAR MELTS

Steps:

• Cook's Note: For a substitute for curry powder, combine 2 teaspoons turmeric, 1 1/2 teaspoons each ground cumin and ground coriander, 1/2 teaspoon each ground mustard and ground ginger and 1/4 teaspoon each ground cinnamon and cayenne pepper. For the curried squash soup: Preheat the oven to 400 degrees F. Dress the squash with the EVOO to coat lightly. Sprinkle with salt, pepper and a little freshly grated nutmeg, and coat with the curry powder. Drizzle the honey all over and roast until golden on the edges and very tender, about 25 minutes. The spices will toast with the squash and fill the air with a terrific aroma. Meanwhile heat a drizzle of EVOO in a soup pot over medium to medium-high heat, and then add the butter to melt. Stir in the garlic, carrots, apples and onions and sprinkle with salt and pepper. Cook, partially covered, until softened, about 10 minutes. Pour in the stock and a drizzle of honey (or chutney). Bring to a boil, reduce to a simmer and cook until the vegetables are softened, about 20 minutes. Add the roasted squash and puree with an immersion blender, thinning the soup with water if necessary. The soup can alternately be pureed in batches in a food processor or high-power blender. Adjust the seasoning. Cool and store for a make-ahead meal, bringing to room temperature before reheating over a medium flame. Garnish with the scallions and cilantro. For the apple and cheddar melts: Spread each bread slice with softened butter on 1 side and chutney on the other. Fill the sandwiches, chutney sides-in, with the cheese and apples in the center. Griddle the sandwiches over medium heat until deeply golden and the cheese has melted.

ROASTED BUTTERNUT SQUASH CHUTNEY

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Place butternut squash on the prepared baking sheet in a single layer.
• Bake in the preheated oven until fork-tender, about 20 minutes. Transfer butternut squash to a large bowl.
• Meanwhile, combine apples, brown sugar, onion, vinegar, turmeric, chile powder, cinnamon, cumin, ginger, and garlic powder in a saucepan over low heat. Cover and cook, stirring occasionally, until apples and onion are soft, 15 to 20 minutes.
• Add apple mixture to butternut squash in the bowl and stir gently to combine. Store in a covered container in the refrigerator.

BUTTERNUT SQUASH SOUP WITH CHUTNEY

Steps:

• Slice squash in half and scoop out seeds. Place cut side down on foil lined baking pan. Bake at 350 for about an hour. Cool, then scoop out squash.
• In a large saucepan melt butter and saute onions until soft. Add squash, broth and seasonings. Simmer for 30 minutes. Process soup in blender in batches until smooth. If soup needs to be thinned stir in more broth or some heavy cream.
• For Chutney:.
• Place all ingredients in pan and simmer for an hour and a half to two hours, stir frequently.
• Serve soup with chutney and sour cream if desired. Soup can also be served without chutney and instead sprinkle crisp bacon on top and a dollop of sour cream.

INDIAN BUTTERNUT SQUASH CURRY

Steps:

• Cook the rice in boiling salted water, as per pack instructions. Meanwhile, heat the oil in a large frying pan and cook the butternut squash for 2-3 mins until lightly browned. Add the onion and the curry paste and fry for 3-4 mins more.
• Pour over the stock, then cover and simmer for 15-20 mins, or until the squash is tender. Add the tomatoes and chickpeas, then gently cook for 3-4 mins, until the tomatoes slightly soften.
• Take off the heat and stir through the yogurt and coriander. Serve with the rice and some wholemeal chapattis if you like.

SPICY SQUASH & APPLE CHUTNEY

Steps:

• Heat the oil in a large preserving pan, then gently fry the onions, ginger, chilli, cardamom, cinnamon, mustard and cumin seeds together for 5 mins, until the spices are aromatic.
• Stir the garlic, squash and apples into the onions, then cook for 10-15 mins more, until the onions and apples are soft and the squash yields a little here and there.
• Stir in the turmeric and sugar and let it melt around the vegetables. Simmer for 5 mins - this process almost candies the chunks of pumpkin, so that it doesn't entirely break down during the next step.
• Pour in the vinegar, season with 2 tsp salt, then bring the chutney back to a simmer. Cook, stirring regularly, for about 30 mins or until the apple has cooked down to make a squishy base for the chutney, with chunks of tender pumpkin here and there, and a little syrupiness at the bottom of the pan - you don't want the chutney to be too dry as it will thicken as it cools.
• Spoon the hot chutney into sterilised jars and seal. The chutney can be eaten straight away, or left to mellow in a dark place. You can store it for up to six months.

SUMMER SQUASH CHUTNEY

Steps:

• Peel and core the squash and apples.
• Chop the squash and apples with the tomatoes and onions.
• Put this mixture into a saucepan with the remaining ingredients.
• Cook over a low heat, stirring constantly, until the sugar is dissolved.
• Bring to a boil. Reduce heat and simmer for 2 hours, stirring occasionally.
• Pour into warm sterilized jars and seal.

CURRIED WINTER SQUASH CHUTNEY

Steps:

• 1. Place the following in a spice bag: cardamom pods, cumin seed, whole cloves, yellow mustard seed, black peppercorns, fenugreek seed, coriander seed, and cinnamon stick. 2. Place the spice bag, squash, apples, onion, raisins, currants, sugars, vinegar, water, salt, ground fenugreek, ground ginger, brown mustard seed, and ground cinnamon in a large, heavy, stainless-steel saucepan. Bring the mixture to a gentle boil over medium heat and cook uncovered for 45 minutes. Stir frequently and add water in small increments, if needed. 3. While the chutney cooks, prepare 5 500ml mason jars, lids and screw rings and keep them hot. Bring your boiling bath canner to a boil. 4. Remove the spice bag from the chutney. Pack chutney into jars leaving 1/2-inch headspace. Use a nonmetallic spatula to remove any air bubbles and wipe the rims clean. Place the lids on 'fingertip-tight'. 5. Process the jars for 15 minutes in a boiling water bath.