It is Winter out there. I do not remember ever being in a snowstorm in October. Here is a thing, as soon as the snow starts to fall, I begin to sing the Xmas songs. My head is full with bells, rhythms, jingles, the smell of the cinnamon, cloves, nutmeg, and I crave gingerbread cookies. All this at the end of October.
Having the stores stocked up with Christmas ornaments just makes it worth. I think Xmas starts earlier and earlier in the shops, way too early. I will be exhausted from all the sparkling gadgets until December. Anyway, with the snow also came the need for comforting, warming meals. I love to watch the snow fall from inside, wrapped in my favorite blanket with a steaming hot cup of tea. After a chilly walk in the snow, a hearty meals just the best to warm up. Lately squash has become my favorite winter ingredient. The flashing orange color is so inviting. I always stock up loads of pumpkins in the beginning of the Fall, they come in handy when I want to cook something quick. So as soon as the first snow was down, I prepared a spicy, hot curry from this lovely vegetable. It was nothing fancy or complicated, but just as equally good. The kind that also warms up your soul.
700g squash, diced
1 large onion, diced
4 cloves of garlic, minced
500 ml vegetable stock
2 Tbsp butter
2 tsp sweet curry powder
1 tsp ground cumin
2 Tbsp creme fraiche
chili (optional, according to taste)
Heat up the butter in a pan and saute onion. Add diced squash and bake for 5 minutes, or until it starts to brown. Add garlic and spices to the squash and pour in the stock. Cover the pan and let is cook for 15 minutes. Stir in creme fraiche and serve it hot with naan bread or basmati rice.