Golden Spiced Squash

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

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

Step 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

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

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

Nutrition Facts

Servings 0

Amount Per Serving
Calories 105Calories from Fat 4.3

% Daily Value *
Total Fat 0.5g1%

Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 326mg14%
Total Carbohydrate 22g8%

Dietary Fiber 4g16%
Protein 5.4g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Golden Spiced Squash