Fact: Winter has finally hit Minnesota. Snow. Below zero weather. Wind chill advisories.
Fact: Curried squash is an excellent, warm dish to curl up with on the couch in such weather while watching 27 Dresses for the umpteenth time.
Fact: This dish didn't even make it to the couch. I stood over the stove, eating the squash while it was cooking in the pan.
Eventually it made it to a bed of lettuce for some photographic evidence of completion of said recipe. But only so you wouldn't think that I stood over the stove eating like the crazy single lady that I am.
Adapted from Moosewood Restaurant Low-fat Favorites
1 cup chopped onions
2 teaspoons canola oil
2 tbsp yellow curry powder
1 tbsp cumin
Sriracha (to taste)
1 pound butternut squash, cubed
2 cups chopped tomatoes
salt and pepper, to taste
In a skillet, sauté the onions in the canola oil, curry powder, and cumin. Once softened, add tomatoes and squash cubes. Cover and let simmer until tender (about 15 minutes). Season with sriracha, salt, and pepper to taste. Eat out of the pan, or serve over lettuce with naan, if you can wait that long.