Filed under: cooking, family activities, gardening | Tags: botanical, botanical garden, botanical gardens, family activities, gardening, gardening tips, public garden, public gardens, recipes, vegetables
The QBG Blog is in the holiday spirit and looking forward to some festive food! Here’s another great side dish for a special meal, submitted by Community Markets – the folks who bring the farmers market to QBG (watch for their return in 2010!).
Curried Winter Squash, created by Peter Berley, from Fresh Food Fast
3 tablespoons unsalted butter
2 tablespoons brown sugar
1 tablespoon curry powder
1 cup apple cider
¼ teaspoon salt
2 pounds winter squash, peeled if necessary and cut into 2” chunks
Preheat the over to 450 degrees F. Select an ovenproof casserole or skillet large enough to hold the squash in a single layer.
Melt the butter in the casserole over medium heat. Add brown sugar, curry powder, and salt, and cook, stirring, until the butter melts. Add the squash and toss to coat.
Gradually pour the cider down the side of the pan without pouring it directly over the squash. Increase the heat to high and bring to a boil.
Transfer the casserole to the oven and roast for 30 minutes, basting midway through the cooking time. The squash is done when the tip of the knife does not meet with any resistance when inserted into the squash.
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