Curried Squash – part of a seasonal Thanksgiving feast
Winter squash is one of my favorite foods. I eat so much of it during the autumn and winter seasons that the palms of my hands actually turn orange (just an interesting indication that I am getting plenty of beta carotene from my intake of orange and green veggies).
Given my love for winter squash, including its wonderful health benefits, it is no surprise that I look forward to enjoying it as part of a Thanksgiving feast.
The first Thanksgiving way back in 1621 celebrated the bounty of the 17th century Plymouth, Massachusetts’s landscape. The menu was, by definition, seasonal and local. Squash was one of the foods thought to be on that original Thanksgiving table. Interestingly, cranberry sauce, white potatoes, ham, and pie crust were decidedly missing from that first Thanksgiving feast – sugar was scarce and potatoes, pigs, and wheat hadn’t yet made their way across the big pond.
In keeping with the tradition of the first Thanksgiving, let’s really celebrate the bounty of the season - a tradition really worth carrying forward. As we plan our menu this year, let’s choose fresh, seasonal produce from local farmers. For menu ideas specific to your geographic area, check out “5 “100 Mile Thanksgiving” Menus for 5 U.S. Regions.
Here is my local, seasonal, very favorite squash recipe to share. This is as easy as it gets and complements others foods well while bringing a unique taste to the typical Thanksgiving Day menu. I especially like butternut and buttercup squash in this recipe.
Curried Squash*
Ingredients:
4 cups of your favorite winter squash – cooked and mashed
4 tablespoons butter
1 teaspoon curry powder
Ground or finely chopped local nuts**
Instructions:
1. Melt the butter in a sauté pan.
2. Add the curry powder, frying the curry powder in the butter until the butter ceases to foam.
3. Mix curry and butter mixture into cooked squash.
4. Salt to taste.
5. Add a pinch of cayenne if a hotter taste is desired.
6. Put in a serving dish and top with ground local nuts.
*This recipe was adapted from an old cookbook that I bought back in the day called the Bean Cuisine: A culinary guide for the ecogourmet
**What nuts grow locally in your area? Here in the Pacific Northwest, it’s hazelnuts. Texas? How about ground or chopped pecans? California? You guessed it – almonds.
In gratitude for the bounty of the harvest season-
Jess
