My officemate explained how to make a curry from the "pumpkins" that I picked up at a post-Halloween sale; the Internet filled me in on the details of the curry sauce.Cut your squashes in halves or quarters, depending on their size, brush with oil, and roast in the oven until tender. Let the squash cool so you can chop it into chunks without burning yourself.
In the meantime, prepare the remaining vegetables and the sauce: in a large pan, sauté sliced onion and sweet bell peppers in butter, giving the former a looong headstart; in a small sauce pan, first sauté finely chopped onion and apple in butter, then add flour and curry powder, and after a while pour in broth and cream and simmer for a bit.
When all three components are ready, combine the veg, pour in the sauce, and simmer for 15 minutes or more. (I cooked rice in the meantime and overcooked the curry as a result.)
- winter squash (2-3 small ones)
- 1 large onion, sliced
- 2 bell peppers (orange, ideally)
- 3 Tbsp butter
Curry sauce
- 1/4 cup onions, finely chopped
- 1/4 cup apples, ditto
- 1/4 cup butter
- 2.5 Tbps flour
- 2 tsp curry powder
- 1 cup broth
- 1 cup cream