Best 4 Masala Winter Squash Recipes
Masala winter squash is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great source of vitamins, minerals, and antioxidants, and it can be cooked in a variety of ways. Whether you are looking for a hearty and comforting winter meal or a light and refreshing summer side dish, masala winter squash is sure to please. With its unique flavor and vibrant color, it is a dish that is sure to become a favorite in your home.
Check out the recipes below so you can choose the best recipe for yourself!
MASALA WINTER SQUASH
Provided by Mark Bittman
Categories easy, quick, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine onion, garlic and chili in container of a food processor and grind until pasty. In a large skillet or casserole that can be covered, place oil and put over medium heat. Add onion mixture, salt and pepper and curry powder. Cook, stirring occasionally, until onion mixture begins to brown, 5 to 10 minutes.
- Add tomatoes or 1/2 cup water, along with squash. Cover and adjust heat so mixture simmers steadily. Cook, stirring occasionally and adding more water if necessary, until squash is tender, about 20 minutes. Serve with lime.
Nutrition Facts : @context http, Calories 78, UnsaturatedFat 0 grams, Carbohydrate 18 grams, Fat 1 gram, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 513 milligrams, Sugar 7 grams, TransFat 0 grams
MASALA WINTER SQUASH
This recipe originally appeared in the New York Times this past March. I love winter squash and paired with curry, chili and tomatoes, this seemed like it would be a hit in my kitchen. Though I have not tried it yet, I'm posting it here for sharing with my favorite foodies. I think this will make a terrific side with paired with Tandoori chicken.
Provided by justcallmetoni
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place onions and garlic into food processor bowl and grind until it is turns into a paste.
- Add oil to a saucepan or skillet over medium heat. Add garlic-onion paste, salt, pepper and curry and sauté for 5 to 10 minutes. Stir occasionally and allow the onions to brown.
- Add drained tomatoes, chili and squash to the skillet. Stir in in ¼ cup of water or reserved liquid from canned tomatoes if using. Cover and adjust heat so that you achieve a low simmer. Stir occasionally, adding more liquid as needed. Squash should be tender and ready to serve in 20 minutes. Season with salt and pepper to taste.
- Serve with lime wedges.
Nutrition Facts : Calories 159.8, Fat 7.6, SaturatedFat 0.7, Sodium 12.4, Carbohydrate 24.2, Fiber 4.7, Sugar 7, Protein 2.9
MASALA WINTER SQUASH
Most squash preparations are fairly bland, sweet, even insipid, but not this one, a lovely winter stew that can be a centerpiece for vegetarians (or for meat eaters with the addition of a few cubes of boneless chicken). A good rice pilaf (page 513) would suit this fine. It would also be at home alongside plain grilled steak. Other vegetables you can prepare this way: Semi-ripe plantains, potatoes, or sweet potatoes.
Yield makes 4 servings
Number Of Ingredients 9
Steps:
- Combine the onion, garlic, and chile in a food processor and grind until pasty. Put the oil in a large skillet or flameproof casserole with a lid over medium heat and add the onion mixture along with some salt and pepper and the curry powder. Cook, stirring occasionally, until the onion begins to brown, 5 to 10 minutes.
- Add the tomato or 1/2 cup water along with the squash. Cover and adjust the heat so the mixture simmers steadily. Cook, stirring occasionally and adding more water if necessary, until the squash is tender, about 20 minutes. Serve with the lime wedges.
WINTER SQUASH AND CHICKEN STEW WITH INDIAN SPICES
Steps:
- Heat 1 teaspoon oil in Dutch oven over medium-high heat. Season chicken with salt and pepper. Add to Dutch oven; sauté until brown on all sides, about 8 minutes. Transfer to plate.
- Heat remaining 1 teaspoon oil in same pot over medium-high heat. Add onion and garlic; sauté until golden, about 5 minutes. Add curry powder, cumin, and cinnamon; stir 1 minute. Return chicken to pot. Add squash, potatoes, broth and tomatoes. Cover and simmer 15 minutes. Uncover and simmer until chicken and potatoes are cooked through and liquid is slightly reduced, about 8 minutes. Season with salt and pepper. Sprinkle with cilantro.
Tips:
- Choose a winter squash that is ripe and has a deep, rich color.
- Pierce the squash with a fork or knife several times before cooking to allow steam to escape.
- To roast the squash, preheat the oven to 400°F (200°C) and cook the squash for 45-60 minutes, or until it is tender.
- To microwave the squash, cook it on high power for 10-15 minutes, or until it is tender.
- To steam the squash, place it in a steamer basket over a pot of boiling water and cook for 15-20 minutes, or until it is tender.
- Once the squash is cooked, let it cool slightly before handling.
- Use a sharp knife to cut the squash into cubes or wedges.
- Winter squash can be used in a variety of dishes, including soups, stews, curries, and salads.
- Winter squash is also a good source of vitamins, minerals, and fiber.
Conclusion:
Winter squash is a versatile and delicious vegetable that can be enjoyed in many different ways. It is a good source of nutrients and can be used in a variety of dishes. Whether you are roasting, microwaving, or steaming it, winter squash is sure to be a hit at your next meal.
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