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.