Thanks for being here and sharing a favorite recipe on Crock Pot Wednesday. You are not restricted to slow cooker recipes at all. Please feel free to offer whatever you choose. I just know it will be delicious.
You just have to try this spicy squash dish. You can make it with pumpkin, but I prefer the texture and flavor of the acorn squash.
SPICY SQUASH WITH GARLIC-YOGURT SAUCE
1/4 cup canola oil2 1/2 pounds Acorn squash, halved lengthwise, seeded and cut into 1 1/2-inch pieces
1 inch piece fresh ginger, peeled and grated
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon red pepper flakes1 (14 1/2-ounce) can tomato sauce 1/2 cup sugar salt and freshly ground pepper
For the Garlic-Yogurt Sauce:
1 1/2 cups plain whole-milk yogurt2 cloves garlic, minced
2 Tablespoons chopped fresh mint, plus more for garnish
In a large frying pan over medium-high heat, warm the canola oil. Working in batches, if necessary, add the squash and sauté until evenly browned, about 7 minutes. Transfer to a bowl and set aside. Add the ginger, coriander, cinnamon, and red pepper flakes. Sauté until fragrant, about 30 seconds. Stir in the tomato sauce, the sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper and bring to a boil.
Transfer the tomato-sauce mixture to a slow cooker. Add the squash and stir to combine with the sauce. Cover and cook until the squash is very tender and the sauce is thick, 2 hours on HIGH or 4 hours on LOW.
Meanwhile make the garlic-yogurt sauce: Line a fine-mesh sieve with a double layer of cheesecloth or paper coffee filters. Place in a bowl and spoon the yogurt into the sieve. Refrigerate until the excess liquid has drained from the yogurt, 20-30 minutes (or overnight). Transfer the yogurt to a bowl. Stir in the garlic, 3 Tablespoons chopped mint, and 1/2 teaspoon salt. Cover and refrigerate until serving.
Spread about two-thirds of the garlic-yogurt sauce on a serving platter. Mound the curry on the sauce and top with the remaining sauce. Garnish with mint and serve at once.
Full Plate Thursday