Curried Winter Squash - by Rick Brown


3 cups of butternut squash, medium dice (acorn and delicata also work well)
¼ cup raisins
¼ cup peanuts
¼ cup sugar cane vinegar (white rice vinegar will work also)
¼ cup water
1 teaspoon sugar
2 tablespoons butter + 2 teaspoons olive oil
2 teaspoons hot curry powder or 2 teaspoons grocery store curry power + ¼ teaspoon red pepper flakes
2 teaspoons garam masala

Combine the vinegar, sugar and raisins in a small saucepan. Boil until syrupy. Add the ¼ water and turn off the heat to steep.

Melt the butter and oil in a large saucepan over medium heat. Add the squash and spices. Stir to combine. Lightly cover the pan with aluminum foil – do not fully cover the pan, the foil should allow steam to escape. Cook over medium heat for 15 to 25 minutes until the squash is soft. Stir the squash mixture every 10 minutes.

When the squash is soft, add ½ teaspoon kosher salt, the peanuts and raisin mixture. Bring the whole dish to a light simmer and serve over rice.

Makes 4 lunch servings or 2 dinner servings.