MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Roasted Squash With Spiced Onion Gravy
Categories: Squash, Herbs, Vegetables, Dairy
     Yield: 4 Servings

     3 lb Winter squash
     6 tb Ghee; melted
          Salt
 1 1/2 ts Ground turmeric
     1 tb Ground cumin
     2 ts Ground coriander
 1 1/2 ts Kashmiri red chile powder -OR-
   3/4 ts Cayenne
     1 lg Yellow onion; thin sliced
     1    Fresh ginger piece (1");
          - fine grated
     1 tb Apple cider vinegar
   1/2 c  Cilantro; rough chopped
          Steamed rice or roti &
          - salted plain yogurt; to
          - serve

 Roast the squash: Arrange a rack in the middle of the oven and heat
 to 450 F/232 C. Line a rimmed baking sheet with parchment paper.

 Scrub the squash, then remove the stem and cut in half lengthwise.
 Use a spoon to scoop out the seeds and discard. Cut the squash
 crosswise into 1/2" thick slices and transfer to the prepared
 baking sheet.

 Drizzle over the 3 tb of melted ghee, then sprinkle over 1-1/2 ts
 salt and 1 ts turmeric. Use your hands to evenly coat the squash
 with the seasonings, and arrange in roughly a single layer. Roast
 until browned and tender, rotating the pan once during cooking, 30
 to 35 minutes.

 In the meantime, prepare the gravy: In a small bowl combine the
 cumin, coriander, chile and remaining 1/2 ts turmeric and have it
 handy.

 In a large skillet, heat the remaining 3 tb ghee over medium-high
 for 1 minute. Add the onion and cook, stirring frequently, until
 frizzled and browned, with some blackened bits, about 15 minutes.
 (You will develop lots of dark brown bits on the bottom of the
 skillet, this is just what you want.)

 Add the spices in the bowl and the ginger, and cook until fragrant
 and sticking to the bottom of the skillet, stirring constantly,
 about 1 minute. Add vinegar and 1 cup water. Scrape up all browned
 bits with a stiff wooden spoon and bring the mixture to a simmer.
 Season generously with salt, to taste. (If the mixture tastes too
 acidic or spicy, you likely need more salt.)

 Arrange the squash on a platter, top with gravy, garnish with
 cilantro, and serve right away with steamed rice (or roti) and
 salted yogurt.

 Recipe by Sohla El-Waylly

 Recipe FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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