Winter Squash with Curry and Wild Mushroom
Halloween: With fall fast approaching we have the most "goulash" time of the year at our doorstep. This Halloween, tricks are no longer just for kids. Watch Chef Dale Ray from Mustards share some of this favorite "tricks" and learn how to make your Halloween meals a "howling" success.
Serves: 6-8 people
Ingredients:
2 Tbsp Butter
1 Cup Mushrooms, assorted varieties, sliced 1 Cup Onions, minced
1/2 Cup Butter
1 Tbsp Garlic, minced
1 tsp Ginger, grated
1 Tbsp Curry powder
1 Cup Winter Squash meat, roasted, skinned and seeded
1 Quart Chicken stock
½ tsp Salt
Pinch White pepper, ground
Directions:
Sauté the mushrooms in the 1 OZ butter till they release their liquid and are then cooked dry, reserve.
Sweat the onions, garlic and ginger in 4 OZ of butter over medium heat till they are soft and sweet, do not brown.
Add the curry powder and cook 1 minute to bloom the spice then add the squash meat and the stock.
Simmer 30 minutes. Remove from the heat and puree, season with the salt and pepper, puree, pass thru a fine china cap strainer.
Adjust seasoning if needed and cool.
GARNISH; with crème fraiche, chives and sautéed mushrooms.