1/2 cup (2 ounces) grated extra-sharp white cheddar cheese
How to Make It
Preheat oven to 400°.
Arrange squash in a single layer on a foil-lined baking sheet coated with cooking spray. Bake at 400° for 45 minutes or until tender.
Melt butter in a Dutch oven over medium-high heat. Add apple, onion, celery, and bay leaf; sauté 10 minutes. Stir in curry powder and garlic; cook 1 minute, stirring constantly. Add squash, broth, and salt; stir well.
Reduce heat to medium-low; simmer, uncovered, 30 minutes. Discard bay leaf. Partially mash mixture with a potato masher until thick and chunky; stir well with a spoon. Top each serving with cheese.
Yum! Had this for Supper Club and paired it, like the recipe pictures, with the pear-cardamon scones! OMG! Loved it! Just enough texture to make it interesting and the curry was perfect! I will make again!