Braised Butternut Squash with Dried Apricots, Raisins, and Madras Spices
By America's Test KitchenPublished on September 14, 2011
Time
50 minutes
Yield
Serves 6 as a side dish
Ingredients
¼ cup dark raisins ¼ cup dried apricots, cut into ¼-inch strips½ cup dry red wine 3 tablespoons olive oil 1 tablespoon minced fresh ginger 1 medium clove garlic, minced1 large Spanish onion, chopped coarse1 red bell pepper, stemmed, seeded, and cut into ¼-inch dice1 serrano chile, or jalapeño chile, stemmed, seeded, and minced (can use more if desired)1 ½ pounds butternut squash, peeled, seeded, and cut into ½-inch chunks1 teaspoon ground cinnamon 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon brown mustard seed 2 teaspoons curry powder 2 cups low-sodium chicken broth Salt and ground black pepper ½ cup minced fresh cilantro leaves
Instructions
- Heat oven to 400 degrees. Soak raisins and apricots in wine; set aside.
- Heat oil in medium skillet over medium heat. Add ginger and garlic; sauté until fragrant but not brown, about 1 minute. Increase heat to medium-high; add onion, peppers (sweet and hot), and squash. Sauté until squash starts to brown, 3 to 5 minutes. Add dried fruit, wine, and spices; cook to blend flavors, about 1 minute. Add stock, bring to simmer.
- Cover skillet and braise vegetables in oven until squash is tender but not mushy, 10 to 12 minutes. Season to taste with salt and pepper; garnish with cilantro.
Time
50 minutesYield
Serves 6 as a side dishIngredients
¼ cup dark raisins
¼ cup dried apricots, cut into ¼-inch strips
½ cup dry red wine
3 tablespoons olive oil
1 tablespoon minced fresh ginger
1 medium clove garlic, minced
1 large Spanish onion, chopped coarse
1 red bell pepper, stemmed, seeded, and cut into ¼-inch dice
1 serrano chile, or jalapeño chile, stemmed, seeded, and minced (can use more if desired)
1 ½ pounds butternut squash, peeled, seeded, and cut into ½-inch chunks
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon brown mustard seed
2 teaspoons curry powder
2 cups low-sodium chicken broth
Salt and ground black pepper
½ cup minced fresh cilantro leaves
Test Kitchen Techniques
Ingredients
¼ cup dark raisins
¼ cup dried apricots, cut into ¼-inch strips
½ cup dry red wine
3 tablespoons olive oil
1 tablespoon minced fresh ginger
1 medium clove garlic, minced
1 large Spanish onion, chopped coarse
1 red bell pepper, stemmed, seeded, and cut into ¼-inch dice
1 serrano chile, or jalapeño chile, stemmed, seeded, and minced (can use more if desired)
1 ½ pounds butternut squash, peeled, seeded, and cut into ½-inch chunks
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon brown mustard seed
2 teaspoons curry powder
2 cups low-sodium chicken broth
Salt and ground black pepper
½ cup minced fresh cilantro leaves
Test Kitchen Techniques
Ingredients
¼ cup dark raisins
¼ cup dried apricots, cut into ¼-inch strips
½ cup dry red wine
3 tablespoons olive oil
1 tablespoon minced fresh ginger
1 medium clove garlic, minced
1 large Spanish onion, chopped coarse
1 red bell pepper, stemmed, seeded, and cut into ¼-inch dice
1 serrano chile, or jalapeño chile, stemmed, seeded, and minced (can use more if desired)
1 ½ pounds butternut squash, peeled, seeded, and cut into ½-inch chunks
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon brown mustard seed
2 teaspoons curry powder
2 cups low-sodium chicken broth
Salt and ground black pepper
½ cup minced fresh cilantro leaves
Test Kitchen Techniques
Why This Recipe Works
When developing recipes for winter squash and root vegetables, we found that braising enhanced their deep flavors.
Instructions
- Heat oven to 400 degrees. Soak raisins and apricots in wine; set aside.
- Heat oil in medium skillet over medium heat. Add ginger and garlic; sauté until fragrant but not brown, about 1 minute. Increase heat to medium-high; add onion, peppers (sweet and hot), and squash. Sauté until squash starts to brown, 3 to 5 minutes. Add dried fruit, wine, and spices; cook to blend flavors, about 1 minute. Add stock, bring to simmer.
- Cover skillet and braise vegetables in oven until squash is tender but not mushy, 10 to 12 minutes. Season to taste with salt and pepper; garnish with cilantro.
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