Pumpkin Shrimp Curry

This creamy and savory blend is spiced just right.  If you prefer a vegetarian option, simply replace the shrimp with hearty lentils!

2 tablespoons olive oil

1 cup sliced onion

1 tablespoon minced ginger

1 tablespoon minced garlic

1 chopped plum tomato

1 15-ounce can pumpkin purée

2 cups vegetable broth

1 cup unsweetened coconut milk

1 1/2 teaspoons curry powder

1/8 teaspoon cayenne pepper

1 cup roasted butternut squash, roasted and diced

1 pound shrimp, peeled and deveined

1 1/2 teaspoons fresh lime juice

Steamed rice

Cilantro

Lime zest

sauteed shallots

Heat olive oil in a large saucepan over medium heat. Add onion and ginger; sauté until soft, about 8 minutes. Add garlic; cook for 1 minute. Stir in plum tomato and pumpkin purée; cook, stirring frequently, until pumpkin is golden brown, about 10 minutes. Add vegetable broth, coconut milk, curry powder, and cayenne pepper; simmer for 20 minutes. Add butternut squash, shrimp, and lime juice. Simmer until shrimp are cooked and squash is warm. Serve with steamed rice. Top with cilantro, lime zest, and sauteed shallots.

Serves ~4

Recipe adapted from epicurious.com

Butternut Squash Soup with Coconut and Ginger

This warming soup is a perfect light meal for the wintertime.  Add some whole grain bread and a green salad to complete the meal.

Ingredients:

2 large butternut squash, cut in half, and seeded

4 tablespoons unsalted butter (or coconut oil for vegan option)

salt and fresh ground pepper to taste

1 tablespoon extra-virgin olive oil

2 medium onions, finely chopped

1 leek, white and tender green parts only, thinly sliced

2 tablespoons peeled and finely minced fresh ginger

1 teaspoon curry powder

1/2 cup dry white wine

6 cups vegetable broth

1 can unsweetened coconut milk (about 1-1/2 cups)

1 fresh thyme sprig + extra for garnishing if desired

Instructions:

1.     Preheat oven to 350 degrees F.  Set the squash, cut sides up, on a baking sheet.  Fill each cavity with 1/2 tablespoon of the butter; season with salt and pepper.  Roast the squash for about 1 hour and 20 minutes or until tender.  Cool until you can safely handle it.  Remove peeling and cut into large pieces.

2.     While squash is roasting, in a large soup pot, melt the remaining 2 tablespoons butter in the olive oil.  Add the onions and leek, ginger, and curry powder and cook over moderate heat until lightly browned.  Add the wine and cook until evaporated.

3.     When onion mixture is finished, and butternut is ready, combine both in a food processor, and process until pureed smoothly.  Add back to the soup pot.

4.     Add the broth and coconut milk.  Using a whisk or hand-held blender, mix all well.  Add single thyme sprig.  Simmer over moderately low heat for about 20 minutes or until heated through.

5.     Discard the thyme sprig.  Add additional salt and pepper to taste as desired.  Ladle into bowls and sprinkle with additional fresh thyme leaves if desired.

Serves 6-8

Preparation time: about 1 hour

Adapted from a recipe in Food and Wine, Oct 2005

BUTTERNUT SQUASH POLENTA

3/4 cup finely chopped onion (1 medium) 5 tablespoons unsalted butter 1 (12-oz) package frozen butternut squash purée (sometimes called winter squash; 1 1/2 cups), thawed 2 1/2 cups water 2 cups whole milk 1 1/4 teaspoons salt 1/4 teaspoon black pepper 3/4 cup instant polenta 1 oz finely grated Parmigiano-Reggiano (1/2 cup) Cook onion in 3 tablespoons butter in a 10-inch heavy skillet over moderate heat, stirring, until very soft, about 8 minutes. Stir in squash and cook, stirring occasionally, 2 minutes. Bring water, milk, salt, and pepper to a boil in a 4-quart heavy pot. Add polenta in a thin stream, whisking. Cook polenta at a bare simmer, stirring with a long-handled whisk and turning down heat as needed to prevent spattering, 5 minutes. Stir in squash mixture and cook, stirring, 3 minutes. Remove from heat, then stir in cheese and remaining 2 tablespoons butter. Serve immediately. Gourmet December 2005 2006-07-24 14:27:47.0

Butternut Squash Apple Skewers

Prep Time:	10 minutes
Cooking Time:	35 minutes
Yields:	8-10 servings
	1 medium butternut squash 3-4 apples 1/2 lemon, juiced 3 teaspoons cinnamon 2 teaspoons nutmeg 2 tablespoons ghee or coconut oil, melted 2 tablespoons maple syrup 2 tablespoons almond or cashew butter 8-10 wooden skewers
	1. Preheat oven to 375 degrees. 2. Peel and dice butternut squash into about 3/4 inch cubes. 3. Mix together the spices, ghee or oil, nut butter, lemon juice and maple syrup. Add a bit of water if too thick, should be like a thick dressing. 4. In a bowl, pour 2/3 of the mixture over squash and toss, covering all the pieces evenly. 5. Place on a baking sheet and in the oven for 20 minutes. 6. Chop apples into similar size pieces. Peeling the apples is optional. 7. Mix apple with lemon juice and then toss with remaining mixture. 8. Remove squash from oven, allow to cool for a few minutes and then put alternating apple and squash pieces on skewers. 9. Put back into the oven and bake for 15 minutes or until both are soft.
Notes:	These are great for an appetizer, dessert, or just a snack. They keep well in the fridge for about 3 days, so you can make a batch and have them on hand.