Tuesday, October 19, 2010

Squash Makhani?

The last Sunday of the Farmer's Market we picked up some butternut squash. Yes, more squash! I really do enjoy squash, and BK doesn't. As some of you may remember, I convinced BK in the beginning of summer to let me introduce him to better squash dishes than he has had in the past. I have been taking that challenge on full force.

For this recipe, I did some google searching since I had never made Butternut Squash myself. Almost everything I found was for casseroles and soups, not main dishes. Then I stumbled upon a curry recipe from Cara's Cravings blog. From there I used similar techniques to that of the butter chicken recipe and came up with this.

Butternut Squash Chicken Crockpot Makhani
ingredients
  • 1 cup diced onion
  • 1lb butternut squash, peeled and chopped*
  • 4-6 chicken tenderloins or 2 chicken breasts
  • 1 tsp ginger, crushed or ground
  • 1 tsp chili powder
  • 1/2 tsp turmeric, ground
  • 1/4 tsp cinnamon
  • salt & pepper
  • 2 cloves of garlic
  • 2 tbsp butter
  • 1 tbsp soy sauce
  • 2 cup chicken broth**
  • 1 tbsp flour or cornstarch
  • plain yogurt or cream***
procedure
  1. Add the chopped onions and squash to the pot. Cut the chicken into chunks, and season with salt and pepper. Then add to the pot as well.
  2. Add the dry seasonings on top of the veggies and chicken. Mix well to coat everything with the spices.
  3. Roughly chop/smush garlic cloves and add.
  4. Gently pour the broth into the bottom of the crock pot. Add the soy sauce and butter.
  5. Cover and cook on low for 6 hours.
  6. Mix flour with 2tbsp of water until there are no lumps. Stir into the makhani. Cook for another 10-20 mins.
  7. If you like it a little bit creamier, add yogurt a tablespoon at a time once done cooking.
Tips:
*Use a sharp knife and vegetable peeler. The skin and flesh of butternut squash can be somewhat tough. Also, when chopping, make sure the pieces are not too small, they will turn into mush after 6 hours.
**Vegetable broth or water can be substituted for chicken broth.
***Use Greek Yogurt for more of a zing!

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