Monday Recipe - Curried Squash

This weekend was a crazy awesome social weekend.

Friday was the cookie swap. I brought chocolate rolo cookies (chocolate with a rolo in the center which melts to caramel). They were ok, but not as good as my coworker's batch when she brought them in. K made chocolate dipped pecan shortbread cookies (my mouth is watering just thinking about them), L made chocolate chip blondies, S made three kinds of cookies - peanut butter cup, chocolate chip and oatmeal, and J made oatmeal chocolate chip and oatmeal cranberry. Excellent of excellent, now I have lots of yummy cookies to chow down on! :)

Saturday was A's birthday party. Being from Guadaloupe, he made a dangerously good tropical punch (rum and guava/passion fruit/pineapple juice). Match that with the salsa/meringue dancing and French swap (probably not an official term at all, but it was different than a regular yankee swap, so that's the name it got) and it was a good time.

Sunday was dinner at P's house. It was like Thanksgiving, there was so much food. For six of us, we had pumpkin soup, basmati spiced rice, aloo gobi (cauliflower and potato with tomato and cilantro), curried squash, bread, chickpeas, salad with rice and tuna, chocolate apricot cake, and strawberry raspberry sponge cake with marzipan. It was awesome! Most of it was homemade by the six of us, and it made for a wonderful meal. I brought the curried squash, so I'm putting the recipe here below.

Curried Squash

2-2.5lbs butternut squash
1 medium onion, chopped into half rounds
2C chicken/vegetable broth
T curry powder (I used Indian red curry powder)
2 cloves of garlic, chopped finely
1/2C cream (I used half and half)

Cut the squash in half and bake in the oven until soft. Scoop out the insides and set aside. This may take a while (anywhere from 30-90 minutes, depending on the size of the squash).

Put onions and garlic in a pot with some oil and sautee until onions are translucent and soft. Add the squash, curry powder, and broth and cook at a simmer until the liquid has evaporated and sauce consistency has evened out (15-30 minutes). Add the cream and cook 5-10 minutes until the liquid has stabilized in thickness.

Serve over rice, quinoa, or couscous.