Delicata Squash Curry

The winter squash delicata goes by a variety of other names. You might also know this squash as sweet potato squash, peanut squash, or bohemian squash.

Delicata squash are known for having cream or pale orange exteriors with green or dark orange stripes. They are easily differentiated from other winter squash, like butternut squash, acorn squash, spaghetti squash or Hubbard squash, which are just one color.

Not only is delicata squash pretty to look at, but it's also nutritious. It's a good source of potassium and dietary fiber, and contains magnesium, manganese, and vitamins C and B.

Delicata squash has a ton of vitamin A and C. Vitamin A is crucial for good vision and vitamin C provides many health benefits. It helps boost the immune system !!! Perfect for this time of the year.

The taste of delicata squash is similar to sweet potato, very creamy and delicate.

I am so excited to share this recipe with you. It’s very easy to make and so tasty. Delicata Squash Curry is super creamy, packed with flavor. Ultimate comfort food!

Ingredients :

• 2 large or 3 small size delicata squash

• 1/2 cup water

• 1 Tbl olive oil

• 1 onion, diced

• 1 cup cut in stripes or diced carrots

• 5 garlic cloves, minced

• large piece of ginger, about 2 inches, minced

• 1/4 cup red curry paste ( use less if you don’t like your curry spicy)

• 2 cans coconut milk, you can use reduced-fat coconut milk for this recipe, because squash is going to make it creamy enough

• 1 Tbl maple syrup

• 1 Tbl tamari (gluten free soy sauce)

• 2 tsp turmeric

• 1 can chickpeas, rinsed

• juice from 2 limes, about 2 Tbl

• cilantro, as much as you like

• salt and pepper

** I also added cubed and boiled tofu for extra protein, but you can add chicken or shrimp.

Directions:

1. Cut you squashes in half, remove seeds, brush some olive oil on cut sides, place them flesh side down on the sheet pan and roast them in preheated to 400F oven for about 40-45 minutes. Take it out of the oven and check with fork, if it’s not soft, roast for additional 10 minutes.

2. Let it cool and use spoon to scoop the flesh out and place it in a blender. Discard skins. Add 1/2 cup water and puree until creamy.

3. In a large skillet or saucepan heat olive oil, add onions and carrots and season with salt and pepper. Keep sautéing for 5-7 minutes, until the vegetables are tender.

4. Add garlic, ginger and red curry paste and gently stirring cook for 2 minutes.

5. Pour the squash puree into the pan, add coconut milk, tamari, maple syrup and turmeric. mix everything together.

6. Add chickpeas and stir to combine. Simmer for about 20 minutes.

7. in the meantime prepare protein, if using. I cubed tofu and boiled it for few minutes. Boiling tofu improves its texture and makes it more firm.

8. When ready to serve, stir lime juice and cilantro.

9. Serve over rice or grains of your choice.