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Golden Spiced Squash

James Carrier
Yield Makes 2 1/2 to 2 3/4 cups; 4 servings
Notes: To get cardamom seeds, crush 1/2 teaspoon whole cardamom pods with the bottom of a glass; remove seeds and discard hulls

Ingredients

  • 2 teaspoons curry powder
  • 1 teaspoon ground dried turmeric
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon cardamom seeds (see notes) or ground cardamom
  • 1 onion (8 oz.), peeled and chopped
  • 1 red bell pepper (8 oz.), rinsed, stemmed, seeded, and chopped
  • 2 tablespoons minced fresh ginger
  • 1 1/2 cups fat-skimmed chicken broth or vegetable broth
  • 3 cups peeled, cubed butternut or other hard winter squash
  • About 1/2 teaspoon salt

Nutrition Information

  • calories 105
  • caloriesfromfat 4.3 %
  • protein 5.4 g
  • fat 0.5 g
  • satfat 0.0 g
  • carbohydrate 22 g
  • fiber 4 g
  • sodium 326 mg
  • cholesterol 0.0 mg

How to Make It

  1. In a 10- to 12-inch frying pan over high heat, stir curry powder, turmeric, cumin, and cardamom seeds until fragrant, 20 to 30 seconds.

  2. Add onion, bell pepper, ginger, and 1/2 cup broth; stir often until liquid has evaporated, 5 to 8 minutes. Add remaining 1 cup broth and the squash. Cover, reduce heat, and simmer until squash mashes easily, about 15 minutes. Uncover, return heat to high, and stir until liquid has evaporated, 4 to 8 minutes.

  3. Remove from heat and mash mixture with a potato masher or coarsely puree in a food processor. Add salt to taste.