Masala Winter Squash Recipes

Steps:

• Combine the onion, garlic, and chile in a food processor and grind until pasty. Put the oil in a large skillet or flameproof casserole with a lid over medium heat and add the onion mixture along with some salt and pepper and the curry powder. Cook, stirring occasionally, until the onion begins to brown, 5 to 10 minutes.
• Add the tomato or 1/2 cup water along with the squash. Cover and adjust the heat so the mixture simmers steadily. Cook, stirring occasionally and adding more water if necessary, until the squash is tender, about 20 minutes. Serve with the lime wedges.

Steps:

• Place onions and garlic into food processor bowl and grind until it is turns into a paste.
• Add oil to a saucepan or skillet over medium heat. Add garlic-onion paste, salt, pepper and curry and sauté for 5 to 10 minutes. Stir occasionally and allow the onions to brown.
• Add drained tomatoes, chili and squash to the skillet. Stir in in ¼ cup of water or reserved liquid from canned tomatoes if using. Cover and adjust heat so that you achieve a low simmer. Stir occasionally, adding more liquid as needed. Squash should be tender and ready to serve in 20 minutes. Season with salt and pepper to taste.
• Serve with lime wedges.

Steps:

• Combine onion, garlic and chili in container of a food processor and grind until pasty. In a large skillet or casserole that can be covered, place oil and put over medium heat. Add onion mixture, salt and pepper and curry powder. Cook, stirring occasionally, until onion mixture begins to brown, 5 to 10 minutes.
• Add tomatoes or 1/2 cup water, along with squash. Cover and adjust heat so mixture simmers steadily. Cook, stirring occasionally and adding more water if necessary, until squash is tender, about 20 minutes. Serve with lime.

Steps:

• Heat oven to 325 degrees. Place squash cubes in a large mixing bowl.
• In a small bowl, whisk together flour and cornstarch, then whisk in ginger, salt and pepper. Add half the dry ingredients to the squash and toss gently but thoroughly to combine. Add remaining dry ingredients and toss again until evenly coated. Add garlic, parsley, rosemary and 1/3 cup oil. Toss gently but thoroughly to coat.
• Transfer squash to a 9-by-13-inch baking dish and drizzle with remaining 2 tablespoons oil. Cover tightly with aluminum foil and bake for 1 to 1 1/2 hours, until tender. Uncover and bake until very soft, another 45 to 60 minutes. (The casserole can be cooled and refrigerated at this point for up to 2 days. Bring to room temperature before resuming.)
• To finish, brown the top: Turn oven to 350 degrees. (Alternatively, turn oven to 325 degrees with convection, or use the broiler.) Heat squash until sizzling on the bottom and crusty on the top, about 10 minutes. (If reheating from room temperature, it will take longer, 20 to 30 minutes.) Serve immediately.

Steps:

• Prepare squash:
• Preheat oven to 375°F.
• Halve squash lengthwise, reserving 1 half for another use. Halve remaining squash piece diagonally crosswise and season with salt. Arrange wedges, cut sides up, in a small roasting pan filled with 1/2 inch water. Cover roasting pan tightly with foil and roast until tender, about 1 hour.
• Prepare scallops after squash has been roasting 30 minutes:
• Pat scallops dry and season with salt. Heat 1 tablespoon oil in a 10-inch nonstick skillet over moderately high heat until hot but not smoking, then brown scallops on both sides, 4 to 6 minutes total (scallops will be almost cooked through). Remove from heat. Add turmeric and toss until scallops are yellow, then transfer to a bowl.
• Cook jalapeño, garlic, ginger, and 1 tablespoon lime juice in remaining 1/2 tablespoon oil in skillet over moderately high heat, stirring, 1 minute. Add water and simmer until water is evaporated and chile mixture is softened, 3 to 4 minutes. Add cream and garam masala and simmer 2 minutes. Remove from heat and cover.
• When squash is tender, add remaining 2 teaspoons lime juice and scallops with any liquid that has accumulated in bowl to sauce and simmer until scallops are just cooked through and sauce is slightly thickened, about 2 minutes.
• Put a squash wedge on each of 2 plates and spoon scallops and sauce over squash.