Name: Braised Butternut Squash with Dried Apricots, Raisins, and Madras Spices
Total time: 50 min
Ingredients: 1/4 cup dark raisins; 1/4 cup dried apricots, cut into 1/4-inch strips; 1/2 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 1/4-inch dice; 1 serrano chile, or jalapeño chile, stemmed, seeded, and minced (can use more if desired); 1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2-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; 1/2 cup minced fresh cilantro leaves

Braised Butternut Squash with Dried Apricots, Raisins, and Madras Spices

By America's Test Kitchen

Published 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.