I had a nice butternut squash sitting about and wanted to try something different. SO I whipped out one of my favourite cookbooks (the Veganomicon) to see what I could do with it. This recipe is originally for pumpkin, but seemed something that would work with the squash so I gave it a whirl. It takes a bit of time to bake the squash, so you can do it the day before, or just go read a book while it's baking like I did :)
~ 3Lb sugar pumpkin or butternut/acorn squash
2-3 t oil
1 large white onion diced up
4 cloves garlic, minced
1 ½ t garam masala
¼ t cinnamon
½ t salt
1/8 t cayenne
1 c water (or veg stock)
1 inch cube ginger peeled and grated/minced up fine
10 oz spinach (~2 small bunches) washed and chopped coarsely
juice of ~1/2 lime (or more to taste)
First bake the squash-cut in half and scoop out seeds. Brush with oil and place skin side out on a cookie sheet lined with foil and bake at 350 for ~45 minutes until a fork easily pierces it. Take out, peel off skin and let cool a bit. Dice into 1 inch chunks.
Preheat a soup pot over medium heat and sauté the onions in oil for ~5 minutes. Add garlic and sauté 2 minutes more until it starts to turn a honey brown color.stir in pumpkin and cook until warmed through again (2-3 min) and then add the spices and water to the pot and cook for about 5 minutes stirring often. The pumpkin will mush up a bit and still have some chunks. Then add the spinach in 3 or 4 batches, stirring it well after each addition and let it wilt so it all fits in the pot. Cook for about 10 more minutes and then add the lime juice at the end. Adjust salt and pepper (and curry) if desired. This is even better the next day or if it sits a few minutes…
This is simple and delicious with a bit of bread or rice. If you have the time, give it a try. Nice subtle spices that taste yummy on a cold day and fill you right up.
Have a great day!