Come on all you 'Foodies!'

[bromerzz]

When we lived in America we used Squash it in the same way you would an apple in, yep, Apple Pie. Could not tell the difference.

[biggles]

Strangely enough, I attended a Cookery Workshop today on Kerala Cookery and one of the dishes we made was Erissery, Kerala Pumpkin Curry. Absolutely delicious.


Butternut Squash - 3 cups, peeled and cut into 1" cubes
Grated coconut - 1/2 cup (fresh works best but you can use frozen too)
Cumin - 1 tsp
Green chillies - 2, or to taste
Turmeric powder - 1/4 tsp


For tempering

Mustard seeds - 1/4 tsp
Urad dal - 1 tsp
Grated coconut - 4 tbsp
Shallots - 3, sliced
Red chillies - 3
Curry leaves - a few
Coconut oil - 2 tsp (or any other oil you have)


1. Boil the pumpkin in 1/4 cup water with salt and turmeric, until soft. This should take about 7 to 10 mins.


2. Grind coconut, green chillies and cumin to a paste with requred amount of water. Add this to the cooked pumpkin. Adjust water if the curry is too thick at this stage. Add spoonfuls at a time so that it doesn't get too watery. If curry is too watery, then let it boil or add 1 tsp of rice flour mixed in 2 tsp water. Cook until desired consistency is reached, add salt and keep aside.


3. Heat oil in a pan and add the mustard seeds. When they pop, add the urad dal, shallots and red chillies. Fry until the dal turns golden brown and the shallots turn transparent. Tear curry leaves and add to this. Mix well and pour directly over the cooked pumpkin curry.


4. In the same pan, add the 4 tbsp coconut and fry on low heat till crispy and golden brown. Mix this into the curry and serve with steamed rice and pickles. Adding the fried coconut in the end is very important for the flavour of the curry so don't skip this step!

[Biddy]

Sounds good - I will try that recipe.

I cut butternut squash into wedges - leave the skin on. Sprinkle with garlic, chilli and olive oil and roast. The skin becomes soft and you can eat the lot. Delicious.