I feel the need to chronicle when something goes right with my kitchen experimentation. Last week we made a delicious pasta dish with butternut squash, red onion and dried chiles that I am kicking myself for being unable to find a link for right now (must have been photocopied from a library book). It calls for a cup of butternut squash, always leaving us with the rest of this huge vegetable festering in the fridge for a week and a half before one of us gets the sense to throw it away.
Not this time. This time I was determined to make good use of it. You have to keep in mind this is one of those “what I found in the kitchen” recipes, but I think it turned out pretty well. It’s healthy, too!
INGREDIENTS
- 2 small yellow onions, chopped
- 3-4 C butternut squash, diced
- 6 garlic cloves, minced
- 1 Hot House tomato, diced
- 2 T olive oil
- 1 T cumin
- 1/2 t cayenne
- 2 t chili powder
- salt and pepper to taste
DIRECTIONS
- Heat oil at medium-high heat in large frying pan for 2 minutes. Add onions and garlic. Stir in 1 teaspoon of the cumin, 1/4 teaspoon cayenne and 1 teaspoon chili powder. Cook for 3 minutes, stirring, until onions are translucent.
- Add butternut squash. Cook for 5 minutes, stirring occasionally. Stir in remaining 2 teaspoons cumin, 1/4 teaspoon cayenne and 1 teaspoon chili powder. Cover pan and cook for 3 minutes (or until the squash is as tender as you prefer).
- Add tomatoes. Cover again and cook for 2 minutes. Stir. Add salt and pepper to taste. Serve hot.
