Mashed Winter Squash with Indian Spices
Fragrant Indian spices-coriander, turmeric and black mustard seeds-are a
wonderful accent for creamy mashed butternut squash. The squash can be
roughly smashed until chunky, or thoroughly mashed until smooth.
8 pounds butternut or buttercup squash, halved lengthwise and seeded
1/3 cup plus 1 tablespoon oil, plus more for drizzling
Salt and freshly ground pepper
2 tablespoons black mustard seeds
2 garlic cloves, minced
1 medium onion, finely chopped
1 teaspoon ground coriander
1 teaspoon turmeric
1/4 teaspoon crushed red pepper
1/4 cup water
Preheat the oven to 400°. On 2 large, rimmed baking sheets, drizzle the cut
sides of the squash with oil and season with salt and pepper. Turn the
squash halves cut sides down and roast for about 45 minutes, or until
Meanwhile, in a large pot, heat 1 tablespoon of the oil. Add the mustard
seeds and cook over moderately high heat, shaking the pot, until they pop,
about 1 minute. Transfer the seeds to a small bowl. Add the remaining 1/3
cup of oil to the pot. Add the garlic and onion and cook over moderate
heat, stirring occasionally, until softened, about 7 minutes. Add the
coriander, turmeric and crushed red pepper and cook, stirring, until
fragrant, about 1 minute. Remove from the heat.
Using a large spoon, scrape the squash flesh from the skins into the pot.
Add the water and cook over moderately high heat, stirring and lightly
mashing the squash, until blended and heated through. Season the squash
with salt and pepper. Transfer to a bowl, top with the toasted mustard
seeds and serve.
Make Ahead The mashed squash can be refrigerated overnight. Reheat in a
microwave oven before serving.
Contributed by Marcia Kiesel. From: Food & Wine: Inspiration Served Daily