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Joe's Delicata Delight



Here is the tasty dish Joe created from scratch for our fall potluck, 2009.


2-1/2 lbs. of delicata squash, the light yellow ones with green longitudinal
stripes, halved, seeds discarded (or saved for next spring) and sliced about
1/4" thick. I leave the skin on for most recipes.
2 ea. 19-oz cans coconut milk
1 medium onion, sliced thinly

(I also like to add red chard, spinach, or other veggies, depending on whim
and availability)

2-tbsp. black cumin seeds
2-tbsp garam masala
6 cloves garlic, thinly sliced
2-tbsp cardamom seeds
2-tbsp white sesame seeds
6 dried chilis, cut into small pieces and seeds discarded
3-tbsp olive oil
Basil leaves---about 6
Curry leaves---about 8


Put the olive oil in a large pan and heat it till just before it begins to smoke, then add the spices, garlic and onions. Stir fry them until the garlic is browned (about 4 minutes); the other things will be about right then.

Put the squash slices in the pan and mix well with the garlic, onion and spices, then add the coconut milk, bring to a boil, reduce heat and maintain an active simmer for about 40 minutes---until squash is very tender and skin is easy to separate.

That's all there is to it.

Major Ingredients: