It was years ago at the Glenview Farmers’ market that I bought a perfect butternut squash.
Hoping for regeneration, I scraped some of the seeds onto a paper towel, let them dry and wrapped them for my seed box. The next spring I decided to plant something around the unsightly patch I’d been using as a compost heap in the back yard. I rigged up a fence with some shabby staves and old wire and planted the saved squash seeds in six hills around the inside of the fence. Little seedlings emerged in the warm spring, and before I knew it, the eyesore in the back became a jungle verdant giant squash vines. They climbed into the neighbors backyard., crept across the lawn and twisted themselves into a major tangle. It wasn’t until the vines started to die back in the late summer that I could even estimate my crop–plenty of butternut squash for autumnal meals.
And so each year I save some seeds and plant them in the spring. These descendents from my market find keep on coming. Their shapes morph from round to long necked to oval and they’re all good.
By late September I’m ready for the baked squash repertoire. Not a fan of sugar with squash, I much prefer to add its natural sweetness to something savory. I begin with the Tian or squash, tomato and onion bake (https://mjcuisine.wordpress.com/2012/09/29/fill-the-oven-with-butternut-squash) move to butternut squash soup (https://mjcuisine.wordpress.com/2010/10/21/butternut-squash-soup/ ), then save a space for decadent cheese and bread stuffed squash (https://mjcuisine.wordpress.com/2019/11/06/stuffed-pumpkin-butternut-squash ).
This year I keep longing for fresh ginger and North Indian spices. Maybe it’s all the news about boosting our immune systems and some of the warm spices, especially garlic and ginger, have been used for centuries to protect us through seasons of invading viruses. Modern medicine is miraculous, and traditional defenses have stood the test of time. We can draw on both. We like the zip of fresh ginger and the punch of chili, but if these seasonings seem too strong for you, choose the smaller measurement for a milder touch.
The following recipe is ideal to slide in the oven alongside a roast chicken or a tray of vegetables. It can be prepared in advance and the parts combined just before cooking. I’d suggest it even as a contender for your Thanksgiving table.
Spiced Scalloped Squash
1 2 lb. butternut squash, peeled and cut into large dice (4 generous cups)
2 tablespoons butter or olive oil
l medium onion (6 oz.) peeled and cut into small dice (1 ½ cups)
1 -1½ oz fresh ginger peeled and grated (use microplane) 1-2 tablespoons
4 cloves garlic peeled (½ oz.) finely chopped or grated
½ to 1 teaspoon chopped Serrano chili (including seeds)
½ teaspoon each garam masala, turmeric, ground coriander, and curry powder*
½ cup cream or full fat coconut milk
½ diced sweet red pepper
*use all the listed dry spices or select from what you have on hand.
Melt the butter in a medium, heavy saucepan. Add prepared onion and sweat under butter wrappers or parchment until softened. Remove paper and cook gently until golden.
Add the holy trinity of fresh Indian spices—ginger, garlic and chili. Saute gently stirring constantly until the ginger smells fragrant and cooked. Add the dry spices and stir a few seconds to warm. Add half a cup of water and boil up stirring with a wooden spoon to release any bits that have stuck to the bottom of the saucepan. Turn off the heat, add cream and season with salt.
When ready to cook, butter a 6-cup shallow baking dish. Fold the squash into the cream mixture, adding the red pepper and turn the mixture into the baking dish.
Bake in a 375° oven for an hour or until the squash is tender and lightly browned. Feel healthy!
Serves 4-6
Mary Jo's Kitchen 