Can I use Carnival Squash in a vegetable curry?
Carnival Tastes like a delicata, shape of an acorn with delicata coloring. That’s because it’s a cross between delicata and acorn. But don’t hold that against it. They’re still pretty good, much better than those acorn buggers. Ingredients (use vegan versions): squash seeds (pumpkin, butternut, carnival, etc.) olive oil salt paprika garlic powder Directions: Pre-heat oven to 350 F. Prepare a foil lined pan or a clay baking dish. Scoop the seeds from your selected squash and rinse them in water cleaning out all the stringy goopy stuff. Place seeds into strainer or bowl and drizzle just enough olive oil to lightly coat them when tossed. Then sprinkle with above spices. The amount depends on how big the squash was and how many seeds you got out of it. I estimate for each cup of seeds (8oz) about 1 teaspoon of salt (kosher if you have it) 1 teaspoon of garlic and 1/2 teaspoon of paprika. I just sprinkle till it looks right. Toss or stir well to coat evenly.
Most curries are made with Butternut because it compliments yellow curries/brown sugar well. But, I think that almost any fall or winter squash would work well in a curry. I also love sweet potatoes in it too. Anyway: 1 carnival squash, cleaned and cubed 1 can coconut milk 1 jar red curry paste (near the thai foods in your ethnic aisle in your grocery) 1 T brown sugar 1 T chopped garlic, 1/2 T minced ginger 1/2 cup peanut butter Canola or vegetable oil Other veggies (broccoli, sugar snap peas, sliced bell peppers, etc.) Jasmine Rice _______________________ Cook your diced squash in a couple T of oil, salt and pepper, *covered,* for about 30 mins – turning often. After 30 mins, sprinkle squash with brown sugar and add in can of coconut milk and 2 T red curry paste and peanut butter. Add in the garlic and ginger. Stir and cook over low/medium heat until ingredients are combined fully. Add in extra veggies and continue to cook/simmer for about 10 mins or until the veggies are softened. Ta
