crockpotwednesdays43
 

Thanks for being here and sharing a favorite recipe on Crock Pot Wednesday.  You are not restricted to slow cooker recipes at all.  Please feel free to offer whatever you choose.  I just know it will be delicious.

You just have to try this spicy squash dish.  You can make it with pumpkin, but I prefer the texture and flavor of the acorn squash.

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SPICY SQUASH WITH GARLIC-YOGURT SAUCE

1/4 cup canola oil2 1/2 pounds Acorn squash, halved lengthwise, seeded and cut into 1 1/2-inch pieces
1 inch piece fresh ginger, peeled and grated
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon red pepper flakes 

1 (14 1/2-ounce) can tomato sauce1/2 cup sugarsalt and freshly ground pepper

For the Garlic-Yogurt Sauce:

1 1/2 cups plain whole-milk yogurt2 cloves garlic, minced 
2 Tablespoons chopped fresh mint, plus more for garnish
salt

In a large frying pan over medium-high heat, warm the canola oil.  Working in batches, if necessary, add the squash and sauté until evenly browned, about 7 minutes.  Transfer to a bowl and set aside.  Add the ginger, coriander, cinnamon, and red pepper flakes.  Sauté until fragrant, about 30 seconds.  Stir in the tomato sauce, the sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper and bring to a boil.

Transfer the tomato-sauce mixture to a slow cooker.  Add the squash and stir to combine with the sauce.  Cover and cook until the squash is very tender and the sauce is thick, 2 hours on HIGH or 4 hours on LOW.

Meanwhile make the garlic-yogurt sauce: Line a fine-mesh sieve with a double layer of cheesecloth or paper coffee filters.  Place in a bowl and spoon the yogurt into the sieve.  Refrigerate until the excess liquid has drained from the yogurt, 20-30 minutes (or overnight).  Transfer the yogurt to a bowl.  Stir in the garlic, 3 Tablespoons chopped mint, and 1/2 teaspoon salt.  Cover and refrigerate until serving.

Spread about two-thirds of the garlic-yogurt sauce on a serving platter.  Mound the curry on the sauce and top with the remaining sauce.  Garnish with mint and serve at once.

Linked to:
Full Plate Thursday