My favorite squash is hubbard, the really huge one that is bluish gray or grayish
blue. I even grew it a few years. I like acorn squash as well but basically, you
can only bake it. Butternut squash is similar, but it needs something since it is
quite plain, just like zucchini. I joined a food co-op this year so I was blessed
with squash on quite a few occasions. I came up with this simple recipe and you
can make your own curry or use the one in my cookbook. I have included it here.

curried squash xxxx serves 8
x
1 butternut squash 2 Tbsp. curry seasoning
x
Peel, seed, cube the squash and place into a medium saucepan.
with enough water to cover. Bring to a boil, lower the heat to
simmer and cook for five minutes. Drain and mash the squash
and add the curry and stir in. Serve.
x
x




curry seasoning xxxx makes 3 tablespoons
x
2 tsp. ground cumin 1 tsp. freshly ground pepper
2 tsp. turmeric 1 tsp. ground cinnamon
2 tsp. ground coriander 1/4 tsp. ground nutmeg
1/2 tsp. ground cloves 1/4 tsp. cayenne pepper
1/4 tsp. ground allspice
x
In a small bowl, mix all the spices thoroughly.
Transfer to a small jar and store in a cool place.