Week 52--Butternut Squash

Ok, so I'm technically a day late on this post, but here it is, the last of my weekly recipe collection for 2012.   This is my own creation and one I hope you will enjoy.

Roasted Butternut Squash Curry

Ingredients (Remember to choose organic whenever possible, especially the tofu and bell peppers)

1 large butternut squash, peeled, seeded and cubed
2 white onions, chopped
1 red bell pepper, seeded and chopped
2 blocks extra firm tofu, drained
4 to 6 cloves of garlic
1 inch fresh ginger, peeled
4TB curry powder
1TB Garam masala
1TB cumin
1tsp cardamon
6 to 8 cups of vegetable mix.  I used broccoli, cauliflower, carrots and bok choy
1 quart vegetable broth
2TB olive oil, separated
1/4 cup chopped cilantro
salt and pepper

Directions

1. Preheat oven to 375 degrees.
2. In a large bowl toss butternut squash with 1TB olive oil salt and pepper.  Spread on to a single layer cooking sheet and bake until tender (approximately 20 minutes).  Set aside.
3. In a large saucepan saute onion in 1TB olive oil until translucent.  Add bell pepper and cook until tender. Add spices and cook until just fragrant. Set aside.
4. In a large food processor or blender place onion/pepper mix, garlic, ginger, 1/2 of butternut squash along with some broth and process until smooth.  Return to saucepan and bring to a simmer.  Add tofu, vegetable mix and rest of butternut squash and cook for about 15 to 20 minutes or until vegetables are just tender. Turn off heat, sprinkle with chopped cilantro and serve over rice or as is my style, just in a big bowl all on its own :)  Enjoy!