Braised butternut squash w/dried fruit and madras spices

6 servings

Ingredients

Quantity Ingredient
¼ cup Dark or golden raisins
¼ cup Dried apricots
Cut in 1/4\" strips
½ cup Dry red wine
3 tablespoons Olive oil
1 tablespoon Ginger, minced
1 medium Garlic clove(s), minced
1 large Spanish onion
Coarsely chopped
1 Red bell pepper, stemmed
Seeded, cut in 1/4\" dice
1 Serrano or jalapeno pepper
Stemmed, seeded, minced
(or more to taste)
1½ pounds Butternut squash
Or pumpkin, peeled
Seeded, cut in 1/2\" chunks
1 teaspoon Ground cinnamon
1 teaspoon Ground cumin
1 teaspoon Ground coriander
1 teaspoon Whole mustard seed
2 teaspoons Curry powder
2 cups Chicken stock
Salt and pepper
½ cup Cilantro leaves, minced

Directions

1. Heat oven to 400 F. Soak raisins and apricots in wine; set aside.

2. Heat oil in medium skillet over medium heat. Add ginger and garlic; saute until fragrant but not brown, about 1 min. Increase heat to medium-high; add onion, peppers (sweet and hot), and squash. Saute until squash starts to brown, 3-5 min. Add dried fruit, wine, and spices; cook to blend flavors, about 1 min. Add stock, bring to simmer.

3. Cover skillet and braise vegetables in oven until squash is tender but not mushy, 10-12 min. Season to taste with salt and pepper; garnish with cilantro.

Cook's Illustrated

February 1996

Submitted By DIANE LAZARUS On 12-27-95

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