Butternut Squash

Oh my gosh, I have not blogged for a week. The holiday season is over and I had to adjust to my first full week back at work. Hooray for Fridays. Let’s get back to food. Ever since Thanksgiving, I’ve been craving a pumpkin dish that my folks used to make. I am not a huge fan of pumpkin so I did find this craving odd. Fast forward two months – yes, it took me that long to satisfy the craving – but I finally made the dish.  I did not have any pumpkins lying around so I used butternut squash instead. It’s an excellent alternative. This dish can be prepared with shrimp (fresh/dried), beef and even chicken. I have never had it with chicken but I have prepared it with turkey kielbasa and it hit the spot. You can also leave out the meat and prepare it vegetarian style.  This time around, I used beef.

Ingredients

1 large butternut squash or 2 ½ cups of pumpkin peeled and cubed

½ medium onion chopped
2 cloves garlic chopped
¼ teaspoon salt

¼ teaspoon black pepper

¼ teaspoon brown sugar

½ teaspoon curry powder (optional)

1½ tablespoons canola oil

1 small pepper, seeds removed (optional)

¼ cup water

For the beef

½ pound stew beef cut into small cubes  

½ a teaspoon season salt

Black pepper to taste

1 tablespoon oil

Instructions

Season the beef with all the ingredients

Heat oil in pan on medium heat and brown beef

Once beef is brown, remove and set it aside

Return pot to fire and add remaining oil if necessary

Add onion and garlic and sauté for about 2 minutes

Add chopped but butternut, salt, pepper and curry powder, mix all ingredients well

Add water, cover and let cook for 15 – 20 minutes stirring periodically

Check to see if butternut is cooked by mashing a few pieces with a spoon

If cooked, stir in sugar and let cook for about a minute

Add beef and stir, let cook for 1-2 minutes and you are done

Serve with rice. I am trying to eat healthier so I used quinoa instead. Craving satisfied!