Monday, November 22, 2010

RECIPE - April's Spicy Sauced Squash

April's Spicy Sauced Squash

Yet again, a recipe with no pictures. Bad blogger, no biscuit. *hangs head* Since this is certainly squash season, I'll be making this again soon and add pictures when I do!

1 butternut squash, chopped into cubes or sliced into rounds

3 heaping Tbsp of peanut butter
1 Tbsp ginger paste
1 Tbsp Earth Balance
1 1/2 cups So Delicious coconut milk
several good shakes of rosemary, thyme, and garam masala

1/2 of a yellow onion, chopped
1 serrano pepper, chopped
3 cloves of garlic, chopped (or minced)

2/3 cup - 1 cup raisins

Preheat the oven to 300 degrees F.

Mix the peanut butter, ginger paste, Earth Balance, coconut milk, and spices together and pour into a baking dish (I used an 8X6X2 Pyrex dish - you could use a bigger dish, but the sauce might not cover the squash as well).

Sauté the onion, serrano pepper, and garlic in just enough canola oil to coat the bottom of the pan, and add this mix to the sauce.

Add the squash and raisins and mix well. Bake for 45-60 minutes.

Serve with brown rice.

(Note - forgetting the raisins and then tossing them into the hot oven and hoping to get them all into the baking dish is not a good idea. Raisins, left in a hot oven, turn back into grapes. They then turn into charcoal. On the one hand, ew. On the other hand....dude, cool!)


  1. Oh yeah! I've been making curried squash type dishes all over the place. Butternut squash just calls for such spices. Thanks for the recipe!

  2. You're very welcome! I'm planning on making this in the next 2 or 3 weeks, and I'll update the post with pictures. Yay, curry!