I decided on making a vegetable curry, roasting the squash and root vegetables. The squash was pureed to thicken the curry, and the other vegetables were simply added once they were done. It made for a warm & delicious fall dinner, as well as super healthy and vegetarian. The purple beets & yellow squash combination turn the curry a beautiful bright red color, hence the dish's title.
- 1 small acorn squash (butternut squash or pumpkin would work too)
- 1 large beet
- 1 large Potato or two medium
- 1 turnip (optional)
- 2 carrots, chopped
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 can garbanzo beans
- 1 1/2 cups chicken broth (or vegetable broth)
- 1 tablespoon yellow curry powder
- 1 tablespoon red curry paste (or use more yellow curry powder)
- 1/2 teaspoon cayenne pepper (more or less to taste)
- olive oil
- handful of chopped fresh parsley
- 1 tablespoon fresh lemon juice (I used apple cider vinegar but lemon juice is ideal)
- fresh basil & roasted sunflower seeds as garnish
Heat oven to 375 degrees F
Start by roasting the acorn squash. Halve it, scoop out the seeds & pulp, brush the inside with oil and place face-side down on a baking sheet. Bake for 35-40 minutes or until the inside is completely fork tender. Before and after roasting shots below.
Next, peel and cube the beet, potato, and turnip (if using). Mix with olive oil, salt, and pepper in a large bowl. Spread evenly onto a baking sheet or dish, and place in the oven for about 30 minutes, or until tender.
While the vegetables are roasting... Heat 2 T oil over medium heat. Add the red curry paste and stir quickly (it splatters) to infuse the oil with the curry flavor.
Next, add the carrots and sautee for 3-4 minutes. (Some of the curry paste stuck to the bottom of my pan, so I had to deglaze with a few tablespoons of broth so it wouldn't burn. This may or may not happen depending on your pan.) Then add the chopped onion, and continue to sautee until the onions soften, about 10 minutes. Next add the garlic and cook for 2 more minutes.
Pour 1 cup broth into the pan, along with the yellow curry powder and cayenne pepper.
Bring to a simmer, add the garbanzo beans, and cook on low for 10-15 minutes, or until you are ready to add the squash.
When the acorn squash is done, scoop out the flesh. Combine this with 1/2 cup broth and blend. (Immersion blender or food processor will work) Stir this mixture into the curry and continue to simmer over low heat.
When the other vegetables are done roasting, remove them from the oven and stir into the curry mixture.
Add chopped parsley and lemon juice, stirring to combine.
Serve over rice, sprinkle chopped fresh basil and sunflower seeds on top.
If you're interested in the second squash recipe, check out our spaghetti squash side dish with tomato, black olives & feta cheese.