Recently, I was going to a potluck and was assigned an appetizer. I created a new dish with my butternut squash mash. I mixed the cooked mash with goat cheese, folded it into wontons and deep fried them. The wontons disappeared in seconds as friends gobbled them up as soon as I set them out. The spice of tempered cumin seeds and cayenne, mixed with the natural sweetness of the butternut squash, blended with the sharp tanginess of goat cheese, all enveloped in a crisp, deep fried wonton wrapper was a perfect medley of tastes and textures. Think crab puffs, but a vegetarian version with a burst of flavor.
About this recipe
Serves 3 - 4
Prep time: 10 minutes
Cook time: 25 minutes
Refrigerator Life: 3 days
Freezer life: 1 month
Reheating Method: Place the refrigerated or defrosted butternut squash in a microwave, cover and stir periodically. Or place it in a saucepan over medium-low heat and stir periodically.
Instructions
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1 butternut squash (about 1/2 lbs/700 g)
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4 T. vegetable oil
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1/2 t. cumin seeds
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1/4 t. ground turmeric
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1/4 t. ground red pepper (cayenne)
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1/2 t. salt
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1/4 t. ground black pepper
Preparation
Wash and peel the butternut squash with a vegetable peeler or knife. The peel is tough, so you may have to use a bit of force to peel it until you see the orange-yellow flesh. Cut off both ends and discard. Cut the squash in half lengthwise. Using a spoon, scoop out any seeds and strings and discard. Chop the squash into about 1-inch (2.5 cm) pieces. Pour the oil into a medium saucepan and place over medium heat. When the oil is heated, add the cumin seeds and let brown, about 10 seconds. Do not let the cumin seeds burn and turn black. Immediately add the chopped squash, turmeric, red pepper, salt and black pepper. Stir to combine. Reduce the heat to medium-low and cover the saucepan. Cook until the squash becomes completely soft and mashed, stirring occasionally and mashing the squash with a large spoon, about 25 minutes. Enjoy now or let cool to room temperature and refrigerate or freeze for later.
