Golden Spiced Squash
James Carrier
Yields Makes 2 1/2 to 2 3/4 cups; 4 servings

Notes: To get cardamom seeds, crush 1/2 teaspoon whole cardamom pods with the bottom of a glass; remove seeds and discard hulls

How to Make It

Step 1
1

In a 10- to 12-inch frying pan over high heat, stir curry powder, turmeric, cumin, and cardamom seeds until fragrant, 20 to 30 seconds.

Step 2
2

Add onion, bell pepper, ginger, and 1/2 cup broth; stir often until liquid has evaporated, 5 to 8 minutes. Add remaining 1 cup broth and the squash. Cover, reduce heat, and simmer until squash mashes easily, about 15 minutes. Uncover, return heat to high, and stir until liquid has evaporated, 4 to 8 minutes.

Step 3
3

Remove from heat and mash mixture with a potato masher or coarsely puree in a food processor. Add salt to taste.

Ingredients

 2 teaspoons curry powder
 1 teaspoon ground dried turmeric
 1/2 teaspoon cumin seeds
 1/4 teaspoon cardamom seeds (see notes) or ground cardamom
 1 onion (8 oz.), peeled and chopped
 1 red bell pepper (8 oz.), rinsed, stemmed, seeded, and chopped
 2 tablespoons minced fresh ginger
 1 1/2 cups fat-skimmed chicken broth or vegetable broth
 3 cups peeled, cubed butternut or other hard winter squash
  About 1/2 teaspoon salt

Directions

Step 1
1

In a 10- to 12-inch frying pan over high heat, stir curry powder, turmeric, cumin, and cardamom seeds until fragrant, 20 to 30 seconds.

Step 2
2

Add onion, bell pepper, ginger, and 1/2 cup broth; stir often until liquid has evaporated, 5 to 8 minutes. Add remaining 1 cup broth and the squash. Cover, reduce heat, and simmer until squash mashes easily, about 15 minutes. Uncover, return heat to high, and stir until liquid has evaporated, 4 to 8 minutes.

Step 3
3

Remove from heat and mash mixture with a potato masher or coarsely puree in a food processor. Add salt to taste.

Golden Spiced Squash