Winter squash is our go-to vegetable during the coldest, darkest days. As the early homesteaders that settled New England discovered, most winter squashes, when properly cured and stored, will keep for several months. Although we store our squashes here at Rabbit Hill in an unheated bedroom, in colonial times, the gourds were frequently stored in the hayloft or upper reaches of the barn and tucked between the loose piles of hay. Winter squashes provided a much-needed source of food for the winter, often preventing near starvation.
Maine farmers cultivate a wide variety of storage squashes; tall, tan Butternut, blue-green or bright orange giant sized gourds from the Hubbard family, small, dark green Acorns and striped Delicatas, deep green, round Buttercup, and colorful Kabochas. The flesh of these gourds is orange, and the flavor is sweet and mild. Nutritionally speaking, winter squashes are a good source of carotenoids and are packed with vitamins, minerals and fiber.
Butternut squash is one of the easiest to prepare and adapts readily to a wide variety of eating styles. For a simple supper, I like to peel the squash and the cube the flesh, tossing it with olive oil and spices and herbs. Roasting the cubes in a 425-degree oven until fork tender warms both the kitchen and the belly. A timesaver for the busy household, squash puree is a canned grocery staple, while peeled and cut butternut squash is often available in produce section of supermarkets, and in the freezer section. When cooked and pureed, the rich orange sauce can be used in soups, savory pasta dishes, and delicate souffles and gratins.
The recipe for Butternut Squash and Chickpea Curry is a riff on a recipe by Melissa Clark published in the New York Times. Although now international in cuisines around the globe, the origins of curry can be traced back to ancient civilizations in India. Influenced by the spice trade, curry or “kari”, the Tamil word for sauce or relish for rice, traveled first to Portugal, then to Great Britain, where curry houses became popular. From East Asia, the spices and cooking techniques spread globally.
This is an easy curry that can be prepared in about thirty minutes with just one cooking pot. Chopped onion and sliced jalapeno peppers are sauteed in oil, and to release the essential oils and flavors, ginger, garlic, garam masala, cumin and turmeric are stirred in . After the addition of squash or pumpkin puree, chickpeas and coconut milk, the stew is simmered as the flavors meld. The last step is balancing the taste with lime juice and cilantro.
A rich and creamy vegan preparation, this curry is tasty enjoyed on its own or served over rice or couscous. Garam masala, a blend of dry-roasted, ground spices from the colder climes of northern India adds a sense of “warmth” to both the palate and the spirit. For different variations and an extra nutritional punch in this elegant dish, try adding sliced green beans, chopped spinach or kale during the last few minutes of cooking. Butternut Squash and Chickpea Curry also freezes well, and when you prepare extra, it is a delicious meal waiting to happen.
Not just a sauce or gravy, the versatile curry has become a symbol of diversity and creativity in the culinary world. When the depths of winter cast a chilly gloom, celebrate the flavors of our shared human experience and cozy up with a hearty batch of Butternut Squash and Chickpea Curry.
BUTTERNUT SQUASH AND CHICKPEA CURRY
Ingredients
- 3 tablespoons canola oil
- 1 cup chopped onion about 1 large
- 2 jalapeno peppers thinly sliced (for less heat, remove seeds or use less peppers)
- 1 bay leaf
- 2 tablespoons finely minced fresh ginger
- 2 tablespoons chopped fresh garlic about 2 cloves
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- 1 ½ teaspoon garam masala
- 3 ½ cups cooked chickpeas 2 cans, drained and rinsed
- 1 can coconut milk
- 1 ¾ cups squash or pumpkin puree 1 – 14 ounce can
- ¼ cup chopped cilantro
- 2 – 3 tablespoons lime juice
- Maine sea salt and fresh pepper as needed
- Lime wedges and chopped fresh cilantro for garnishing optional
Instructions
- Assemble ingredients and tools.
- If you use fresh squash, peel, seed and cook the squash. Cook until fork tender. Puree and set 1 ¾ cup aside and refrigerate the remainder. Chop the onion, garlic, jalapenos, fresh ginger, and cilantro. Set aside,
- In a 10-inch skillet, braiser or large pot, heat the oil over medium heat. Stir in the onion, jalapeno, and bay leaf. Cook, stirring, until the onion starts to soften. Add the chopped ginger and garlic. Stir frequently and cook until fragrant, about 2 minutes.
- Stir in the cumin, turmeric, and garam masala.
- Stir and cook until fragrant, about 30 seconds.
- Carefully add the squash puree, chickpeas, coconut milk, and 1 teaspoon salt. If using canned puree, add about ½ cup water. Stir will and bring the mixture to a simmer. Cook for 10 minutes or more, adding some water if the stew gets too thick. Stir in the cilantro and lime juice to taste. Add more salt if needed.
- Serve the curry over rice or couscous, garnished with chopped cilantro.
- Or serve as a stew with lime wedges and topped with chopped cilantro. If desired for a hearty meal, add more vegetables like sliced green beans, spinach or chopped kale.
Cheryl's Notes
Nutrition