Braised butternut squash w/dried fruit and madras spices
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Dark or golden raisins |
| ¼ | cup | Dried apricots |
| Cut in 1/4\" strips | ||
| ½ | cup | Dry red wine |
| 3 | tablespoons | Olive oil |
| 1 | tablespoon | Ginger, minced |
| 1 | medium | Garlic clove(s), minced |
| 1 | large | Spanish onion |
| Coarsely chopped | ||
| 1 | Red bell pepper, stemmed | |
| Seeded, cut in 1/4\" dice | ||
| 1 | Serrano or jalapeno pepper | |
| Stemmed, seeded, minced | ||
| (or more to taste) | ||
| 1½ | pounds | Butternut squash |
| Or pumpkin, peeled | ||
| Seeded, cut in 1/2\" chunks | ||
| 1 | teaspoon | Ground cinnamon |
| 1 | teaspoon | Ground cumin |
| 1 | teaspoon | Ground coriander |
| 1 | teaspoon | Whole mustard seed |
| 2 | teaspoons | Curry powder |
| 2 | cups | Chicken stock |
| Salt and pepper | ||
| ½ | cup | Cilantro leaves, minced |
Directions
1. Heat oven to 400 F. Soak raisins and apricots in wine; set aside.
2. Heat oil in medium skillet over medium heat. Add ginger and garlic; saute until fragrant but not brown, about 1 min. Increase heat to medium-high; add onion, peppers (sweet and hot), and squash. Saute until squash starts to brown, 3-5 min. Add dried fruit, wine, and spices; cook to blend flavors, about 1 min. Add stock, bring to simmer.
3. Cover skillet and braise vegetables in oven until squash is tender but not mushy, 10-12 min. Season to taste with salt and pepper; garnish with cilantro.
Cook's Illustrated
February 1996
Submitted By DIANE LAZARUS On 12-27-95