Originally posted on Our Life in Food:
Inspiration: When I see all of the winter squash varieties show up in the store come fall, I just can’t resist throwing a few in my cart every time that I shop. Brandon is less-than-thrilled about this habit of mine – he’s not huge into winter squash – but man, do I love it. So I try to only cook it once in a while for our dinner and use the rest for myself for lunch. Anyway, this particular recipe really intrigued me because we’ve both been particularly in the mood for Indian curries lately, but I never would have thought to use butternut squash as the main ingredient in a curry. Color me intrigued.
What We Loved: My favorite thing about this dish was the tenderness of the squash. It had a soft and creamy consistency that really made each bite melt in your mouth. The spices used in this particular curry added a lovely warmth and depth of flavor to the dish, with just a tiny bit of heat. And like a huge handful of meals in our house, I threw some chopped cilantro on top, and that added a great fresh contrast. If you want to make a curry that’s basically fall in a dish, then this would be it.