scrumptious lamb curry stew. Put on top of naan or rice.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
Ingredients
- 1 large butternut squash, halved and seeded
- 2 cups chicken or vegetable broth, or as needed
- salt and ground black pepper to taste
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Place butternut squash on a baking sheet, flesh-side up.
- Roast in the preheated oven until tender and slightly brown, 45 minutes to 1 hour. Cool until easily handled.
- Scoop flesh into a food processor; pulse until smooth. Add stock, 1/4 cup at a time, while continuing to pulse, until smooth or desired consistency. Season puree with salt and pepper.
Nutrition Facts
| Calories | 159 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 0 mg |
| Dietary Fiber | 7 g |
| Protein | 4 g |
| Saturated Fat | 0 g |
| Sodium | 395 mg |
| Sugars | 8 g |
| Fat | 1 g |
| Unsaturated Fat | 0 g |
Reviews
Easy to make and flavourful
This recipe is handy for those times when you find butternut squash on sale. Mine only needed 30 minutes in the oven. Also, add the broth little-by-little. I only needed one cup. After using broth though, this will be good as a side dish instead of mashed potatoes or as an addition to savory recipes. It freezes well. Thank you for the recipe.