|Pumpkin Butternut & Squash|
|by Elsa Petersen-Schepelern|
Pumpkins and squash are some of the most versatile, delicious ingredients of all. Traditionally used for soups and flavored breads, they are also ...
Tip: Try squash curry for more results.
1 - 10 of 25 for butternut squash curry
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Cut squash into chunks. In water, boil butternut squash and onion ... puree. Put back on stove and add rest of ingredients. Simmer until heated through.
Cut squash into 1-inch chunks. ... blender and puree. Return blended squash to pot. Stir in curry until melted, and season with cumin, salt, and pepper.
Saute onions and garlic, add the rest of ingredients. Bring to a boil and simmer until soft. Puree in food processor and adjust seasoning. 6-8 ...
Melt butter, add onions and curry and cook over ... Peel and cut squash. When onions ... consistency. Season with salt and pepper. Yield: approximately 1 quart.
Cut the squash in half using ... stir in the curry powder and cinnamon. ... Check the seasoning and add salt to taste and the lime or lemon juice. Serves 6.
Pour oil into ... water, broccoli, and squash. Cover and ... beans, and peppers. Remove cover and increase heat. Toss vegetables and reduce pan juices to 1/2.
Combine beans in ... garam masala or curry and stir for a moment; add squash and broth and ... chill the soup. Reheat and sprinkle with the cheese to serve.
In large pan ... 8 minutes. Add curry and cook 2 ... 3 minutes. Add squash and stir until ... Add salt to taste. Sprinkle with almonds. Serve. Serves 8.
Set oven temperature ... 3 minutes. Add squash and stir into the curry mixture until thoroughly ... preferred) to taste. Sprinkle with toasted almonds and serve.
1. Melt butter ... occasionally. 3. Add squash, toss to ... being careful - hot liquid will expand. Stir in curry powder and milk, if desired. Serves 6 to 8.
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