A wonderful weekend and Butternut Squash Curry

This weekend, Zack and I went away. His work has been intense for months and promises to be more so in the coming weeks. I decided an overnight outside of our normal habitat was needed. My friend and neighbor, Dana, writes often on her blog about Lopez Island. Over the past six months I have grown more and more convinced I needed to experience it for myself. As you might expect, it was her talk of the food sealed the deal. Honestly, its a beautiful island and I knew that, but if it didn't offer good eating, I wouldn't be tempted to go there. But, it does - a wonderful little bakery called Holly B's and a waterside restaurant called the Bay Cafe. In 24 hours on the island Zack and I arrived at the bakery for sustenance three different times (2 lunches and a breakfast) and were never disappointed - almond butterhorns, cinnamon rolls, unique pizza, cookies and more! Saturday evening we had a wonderful meal at the Bay Cafe. This isn't fancy food, but it is truly tasty and generous. We had dinner at 5:30pm and enjoyed the 3 course meal for $30 while sitting in one of the most beautiful settings I have ever eaten dinner. Al fresco, right on the edge of the water, 70 degrees, warm breeze, delicious unpretentious food and THIS view!


So, how does Butternut Squash Curry fit in? The thing is, that after a weekend like that, I feel relaxed and satisfied, but also a little roly-poly and post-vacation eating is in order. Enter this curry. I saw it in Martha Stewart's current issue of Living and it called to me. So healthy, full of favorite spices and butternut squash cooked until soft and soaked in flavor. 2 cups is extremely filling, packed with nutrients and fiber and only about 250 calories! And that's dinner! It could also be blended into a smooth soup if you prefer. Definitely top it with Greek yogurt or low-fat sour cream, a squeeze of lime and a shower of cilantro.


Butternut Squash Curry
Adapted from Martha Stewart Living, October 2009

2 lbs butternut squash, peeled halved and seeded
1 large onion, cut into large chunks
4 garlic cloves
2.5 cups chicken stock, plus 2 tablespoons
2 tsp olive oil
1 tsp mustard seeds
1 tsp fennel sedds
1/2 tsp ground coriander
1 two-inch piece fresh ginger, peeled and chopped
2 tbl tomato paste
2 tsp kosher salt
1/2 tsp crushed red-pepper flakes

Optional toppings: Cilantro, yogurt and lime

METHOD

Cut squash into large chunks, about 1 inch.

Puree onion, garlic, 2 tbl stock and ginger in a blender until smooth

Heat oil in a 4-quart pot over medium heat. Add mustard seeds, fennel seeds, and coriander and cook until fragrant, 1-2 minutes. Stir in onion paste. cook, stirring often, until caramelized lightly, about 12 minutes.

Add tomato paste, scraping bottom of pot if needed. Stir in 2.5 cups of chicken stock, the salt and crushed red-pepper flakes. Add squash, (liquid should cover 90% of squash at least) cover partially and bring to a boil. Reduce heat, uncover and simmer gently until squash is tender, about 20 minutes. Serve over rice if you want, but for lighter version, just eat as is with yogurt, cilantro and a squeeze of lime.