Delicata Squash Curry

The cold nights are perfect for a big bowl of curry, and while Delicata squash isn’t very traditional, it works nicely both for its flavor and consistency.  Wash, halve, seed, and slice a few squash into 1/8 to ¼ inch slices, toss with a little oil and salt and bake at 375 for half an hour with the skin on.  In the meantime sauté a large chopped onion in a pot until it begins to brown, then add two chopped garlic cloves and some turkey burger if a veggie curry isn’t going to do it for you.  After five minutes add your curry paste, a cup of salted peanuts, and three cups of veggie or chicken stock, I prefer the Better Than Bouillon paste that’s available locally.  If you’re using curry powder stir that in with the turkey burger in the previous step.  Once you add the squash it’s just a matter of letting it simmer for half an hour, salt and hot sauce to taste, and some scallions for a dash of color.  Works well served alongside a cold cabbage or brussel sprout salad.