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Category: butternut squash

I love this recipe.

It’s perfect to make with friends on a Friday night — cheap, quick and easy so you have more time to catch up (and have a glass of wine), instead of focusing on a complicated recipe! Although, if you are planning to go out after, just be aware that you may smell like curry, we learned this the hard way!

This dahl also freezes really well. I separated the left over dahl into old yogurt containers, labelled them, and threw them in the freezer. The rice doesn’t freeze very well so keep a cooked grain on hand in the fridge — I always do this anyway.

These were so perfect to grab for a healthy, warm lunch on a cold winter day…apparently it’s spring in Prince George, but there’s 2 feet of snow on my deck so I call it winter still!

butternut squash dahl

Butternut Squash Dahl

Source: 2013 BC Dairy Association Milk Calender

Ingredients
  • 1 cup (250 mL) dried red lentils
  • 1 1/2 cups (375 mL) reduced-sodium vegetable broth
  • 1 tbsp (15 mL) butter
  • 1 chopped onion
  • 2 cloves garlic, minced
  • 2 tbsp (30 mL) minced gingerroot
  • 2 tbsp (30 mL) Indian yellow curry paste
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 3-4 cups (750 mL) chopped peeled butternut squash
  • 1 1/2 cups (375 mL) milk (or milk alternative)
  • 1/4 cup (60 mL) chopped fresh cilantro (or green onions)
  • Garam masala
  • Greek Yogurt

Directions

  • Place lentils in a fine sieve and pick through to remove any stones or grit. Rinse well and drain; stir into broth and set aside.
  • In a large, deep saucepan, melt butter over medium heat; sauté onion for 3 min or until starting to soften. Add garlic, ginger, curry paste (to taste), salt and pepper; sauté for 2 min or until softened. Add lentils in broth, squash and milk. Bring to a simmer, stirring often.
  • Cover, leaving lid ajar, reduce heat and simmer, stirring occasionally, for 25 min or until squash and lentils are soft and tender. Remove from heat and mash lightly with a potato masher. Sprinkle with cilantro, yogurt and garam masala (if using). Serve with papadum, brown rice, or naan.

butternut-squash-and-apple-chili

Chili or stew? What’s the difference? … Chili is a type of stew made with beans!

When I made this recipe I thought it should be called a stew not a chili but I guess, technically, it is a chili! Anyways, call it whatever you want, either way it is absolutely delicious!

At first I thought this recipe sounded a bit odd, but I have a bit of an addiction to butternut squash (it is the BEST pureed into the sauce for Mac & Cheese) so I had to try it. I also happen to love coconut milk, but I never thought of putting them together! What an epiphany (definitely had to look up how to spell that).

ENJOY!

butternut-squash-and-apple-chili

Turkey and Black Bean Chili with Butternut Squash and Apples – Serves 6-7

Adapted from : Spilling the Beans

Ingredients:

1 onion, chopped
2 carrot, peeled and chopped
2 celery stalk, chopped
4-5 garlic cloves, crushed
1 lb ground turkey, or 2 cups leftover shredded roast turkey or chicken
1 small butternut squash, peeled, seeded, and diced
1 large apple (cored & chopped-leave the peel on)
2 Tbsp chili powder
1 Tbsp ground cumin
300-325 ml  low sodium chicken, beef, or vegetable broth
14 oz can coconut milk, regular (or light… but regular is better)
1 cup cooked black beans (about 1/2 a 19 oz can…although I’d just add the whole thing!), drained and rinsed

1/2 cup quinoa
1/2 cup salsa
3 tbsp tomato paste

1 tbsp red curry paste (or a little more if you really like it!)
salt and pepper to taste

 
Topping
  • fresh cilantro
  • Greek yogurt/sour cream
  • green onions
  • feta cheese
 

Directions:

  • In a large soup pot over medium-high heat, saute the onion, carrot, and celery in olive oil until softened, and a little browned.
  • Add the ground turkey (if using) and garlic, breaking it up with a spoon until it’s cooked through and slightly browned.
  • Add the squash, apple, chili powder and cumin, continuing to stir and cook for a few minutes until fragrant, then stir in the broth, coconut milk, beans, quinoa, salsa, tomato paste, curry paste, salt and pepper.  Mix well. Bring to a simmer, and cook for about 30 minutes, stirring occasionally, until the squash is tender and the mixture is thick (if you want it thicker cook it longer – but keep in mind you will be reheating leftovers and don’t want it to turn to mush!)
  • Top with toppings and serve with a side salad …or even better, fresh made bread for scooping.

Slow-cooker directions:  Cook the turkey, then toss all the ingredients except the toppings into the slow cooker and simmer on low for 6 hours.



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