We love vindaloo, and have made versions of it with beef, chicken and tofu. This time, with beef. It's great served along side a cooling Raita salad. Our Farmhouse bushel arrived including fresh okra, so I decided to try a recipe for a Crispy Okra Raita. A beautiful butternut squash, also in our bushel, roasted with the Indian inspired flavors of tumeric, corriander, ginger and garlic, seemed like the perfect way to complete this meal.
indian spiced roasted butternut squash
1 butternut squash, peeled and cut into 1' cubes
1/2 t tumeric
1/2 t ground corriander
1 T ginger garlic paste
freshly ground black pepper
juice from one lime
chopped fresh cilantro for garnish
Preheat oven to 375 degrees. Toss your squash with tumeric, corriander, ginger garlic paste, salt and pepper and enough canola oil to coat well. Arrange in a single layer on a cookie sheet lined with parchment paper. Roast in oven for 30-40 minutes, or until golden and tender, turning halfway through cooking. Squeeze fresh lime juice over squash before serving. Garnish with cilantro.