Butternut Squash Curry with Basmati Rice

I made this earlier in the week while I still had a kitchen.  I had a squash from the market a few weeks ago and thought I should make this delicious curry, inspired from Martha, of course.

Butternut Squash Curry      adapted from Martha Stewart

• 1 large butternut squash, peeled, halved and seeded
• 1 large white onion, chopped
• 4 cloves garlic, peeled
• 3 cups water
• 1 tablespoon olive oil
• 1 teaspoon fennel seeds
• 1 teaspoon ground mustard
• 1/2 teaspoon ground coriander
• 1 two inch piece of fresh ginger, peeled and grated
• 2 tablespoons tomato paste
• 2 teaspoon kosher salt
• 1/2 teaspoon red pepper flakes
• 1 cilantro cube
• 2 cups cooked brown rice
• yogurt for serving

Drizzle the squash halves with sorghum and put a pat of butter in the cavity.  Bake the squash at 350F until tender.  Scoop out in chunks and let cool.

Puree onion, garlic, and a splash of water in a food processor until smooth.

Heat oil in a large pot or dutch oven.

Add fennel seed, mustard, and coriander and cook for 2-3 minutes, or until fragrant.

Add onion puree and ginger and cook until golden, stirring frequently, about 8 minutes.

Stir in tomato paste and cook another 3-4 minutes.

Pour in remaining water, red pepper flakes, cilantro cube, and salt.  Simmer gently for 15 minutes to develop flavours.

Add chunks of squash.

If you like a thicker sauce (which I do!) use a wooden spoon to mash 1/4 of the squash against the side of the pot.

Stir and serve over brown rice.

Garnish with a dollop of yogurt if desired.