Pre-heat an oven to 375F.
1 Kuri squash, peeled, seeded, and diced
2 apples peeled, seeded, and diced….tart to sweet – take your pick and experiment
1 small sweet onion, peeled and diced
In 2 tablespoons of ghee heated in a small skillet, add the following:
1 tablespoon cumin-coriander powder
1 teaspoon each of fresh grated ginger and garlic
1 teaspoon turmeric
1 teaspoon paprika – I used 1/2 spoon each of powdered Ancho chile pepper and a mild Hungarian paprika
Shut off the heat and let the spices sizzle for a few minutes. In the meantime, toss the squash, apples, onions, and salt + pepper to taste in a large bowl; add in most of the spiced ghee and toss to coat. Pour into a cookie sheet pan in a single layer and roast the veggies for 45 minutes.
Puree when cool with a little warm water to a creamy consistency. I used 1/2 cup of unfiltered, unsweetened apple juice (Trader Joe’s has some) along with a cup or two of water.
Drizzle with spiced ghee and dig in!!!
Pingback: October’s Red Kuri Squash Harvest | Seattle Foodshed