Curried Butternut Squash
Type: Main Dishes
Roasted butternut squash is naturally sweet and rich, and it's a great base for more exotic flavors, like curry.
Serves: Makes about 2 1/2 cups
- 1 butternut squash
- 1/2-1 teaspoon mild curry powder
- 1 tablespoon maple syrup
- Preheat the oven to 400°F.
- Cut the squash in half lengthwise and scoop out the seeds. Place the cut side down in a baking dish filled with 1/2" water.
- Bake for 30-45 minutes or until the squash is tender when pierced with a fork. Remove from the oven and let cool until you can safely handle it.
- Using a large spoon, gently scoop the squash from the skin and place it in a large bowl with the curry powder and maple syrup. Mash and stir until smooth.
- Though this recipe makes a week's worth of a great standby side dish, it also freezes well in ice cube trays. Most curry powders have some amount of cayenne pepper and other spicy ingredients, so don't sprinkle it on finger foods. It's painfully hot if it gets in eyes. When my baby is having a finicky moment (every day, really), I have been able to successfully feed him fish and plain chicken breast by hiding them in this dish.
Reprinted from The Baby Bistro Cookbook: Healthy, Delicious Cuisine for Babies, Toddlers, and You by Joohee Muromcew. Copyright © 2003 by Joohee Muromcew. Permission granted by Rodale, Inc., Emmaus, PA 18098. Available wherever books are sold or directly from the publisher by calling (800) 848-4735 or visit their website at www.rodalestore.com.