Squash filled with Piccadillo

 You can make this as spicy (or not) as you wish.  I used butternut squash but acorn squash or delicate would work well also.  Serve with with rice and beans as a side.

SQUASH

2 butternut squash - 2-3 acorn squash depending on size

Olive oil for brushing

salt and freshly ground pepper

PICADILLO

2 tbsp olive oil

1 medium onion chopped (about 1 cup)

1 tbsp chopped garlic

500 g ground beef

1 spicy chorizo sausage, diced

salt and freshly ground pepper

2 bay leaves

1/2 cup white wine

1 cup chopped caned tomatoes

1 tbsp tomato paste

1 tbsp red wine vinegar

1/4 cup chopped pimento stuffed green olives

2 tbsp capers

Salt and freshly ground pepper

2 tbsp chopped cilantro

1.  Scoop seeds out of squash.  Use a melon baller to scoop out as much of the inside as you can to make a cavity for the picadillo.  Reserve squash shells and scooped squash flesh separately.

2.  Preheat oven to 400F

3.  Brush inside of shells with oil and season lightly with salt and pepper.  Sprinkle inside of shells with salt and pepper.  Place on a baking sheet and bake face up for 30 minutes or until softened.  Reserve.

4.  Heat oil in a large sauté pan over medium heat.  Add the onion and sauté for 2 minutes.  Add the garlic and continue to cook until onions are very soft (make sure not to burn garlic) about 2 minutes.  Add ground beef and chorizo and season with salt and pepper.  Cook until meat is no longer pink, about 3 minutes.  Stir in reserved squash flesh and bay leaves.

5.  Add white wine, bring to a boil and cook for 2 minutes, then add tomatoes, tomato paste and vinegar.  Cover reduce heat to low and simmer for 15 minutes or until sauce is thick and meat is cooked.  Stir in olives and capers and simmer another 10 minutes or until flavours are combined.  Season well with salt and pepper and remove bay leaves.  Stir in cilantro and pile into squash shells.  If desired reheat in oven for 10 minutes. (it wouldn't hurt to add a cheese of your choice)

Roasted Squash Salad with Maple Apple Cider Vinegar

I love roasted squash so trying this recipe from Food and Drink magazine was an obvious choice.  I changed around a few things to suit my tastes like changing the arugula salad to a spring mix.  The big surprise for me was the amazing taste of the sweet and sour reduction of the syrup and vinegar.  I am a big fan of this.

1 medium size acorn squash, washed
1 tbsp olive oil
salt to taste
1/4 tsp chili flakes
1/2 cup maple syrup
1/2 cup apple cider vinegar
1 clamshell (142 g) spring salad mix
1 small apple, cored and very thinly sliced
1 cup extra smooth ricotta cheese
1/2 cup shelled, salted pistachios, roughly chopped
Salt and pepper to taste

1. Preheat oven to 400 F.  Line a baking sheet with aluminum foil.
2. Slice squash in half lengthwise, seed and stem it, then cut each half into 1/2 inch wedges.  Place on baking sheet and toss with oil, salt and chili flakes.  Roast for about 25 minutes, flipping halfway through, until squash wedges are slightly browned.  Set aside to cool.
3. In a small pot over medium heat, combine maple syrup and vinegar.  Let reduce down to a thin syrup, about 10 to 15 minutes.  Set aside to cool.
4. When you are ready to serve, lay out a base of salad, layer on roasted squash and apple slices, then small spoonfuls of ricotta dotted about.  Drizzle with syrup, sprinkle with pistachios and season generously with salt and pepper.

Serves 4 to 6

Spiced Squash Salad

I love anything squash and this salad is no exception.  I was unable to find Kabocha squash in my rural store so I substituted an extra acorn squash.  From Food and Drink Holiday 2016.

VINAIGRETTE
½ cup (125 mL) olive oil
2 tbsp (30 mL) lemon juice
1 tsp (5 ml) honey
½ tsp (2 mL) ground cumin
½ tsp (2 mL) ground ginger
½ tsp (2 mL) ground cinnamon
Pinch chile de arbol or cayenne

SQUASH
1 delicata squash, about 1 lb (500 g)
1 acorn squash, about 1 lb (500 g)
½ butternut squash or 1 small one
½ kabocha squash, about 1 lb (500 g)
3 tbsp (45 mL) olive oil
Salt and freshly ground pepper

RADICCHIO
1 small head of radicchio
1 tsp (5 mL) olive oil
3 tbsp (45 mL) finely chopped green onion

1 Whisk together oil, lemon juice, honey, cumin, ginger and cinnamon. Add a pinch of chile de arbol or cayenne. Reserve.

2 Preheat oven to 400°F (200°C).

3 Peel squash if you don’t want to leave skin on. Remove and discard seeds. Cut into 1-inch (2.5-cm) pieces. Toss with olive oil and season
with salt and pepper. Bake for 25 to 30 minutes, stirring the squash around occasionally to ensure it cooks evenly. The squash should be tinged with gold. Remove from baking sheet to a plate and season again if needed. Squash should all be combined.

4 Cut each radicchio leaf in half through the centre stem. Heat a skillet, preferably nonstick, over high heat and add olive oil. Stir in radicchio leaves and toss until hot but still crisp. Place a large spoonful of mixed squash on a plate and garnish with radicchio leaves.

5 Drizzle vinaigrette over everything. Scatter with green onions.

Serves 4

Acorn Squash with Spiced Applesauce

Squash is one of my favourite vegetables and this is a nice variation.

1 acorn squash, seeded and cut into 6 wedges
2 tsp olive oil
1/4 tsp salt
1/8 tsp freshly ground pepper
3/4 cup unsweetened chunky applesauce
2 tsp butter
1/8 tsp ground cinnamon
1 tbsp maple syrup

• Heat oven to 375F.  Brush squash with oil and sprinkle with salt and pepper.  Place on a jelly roll pan lined with aluminium foil.  Bake about 20 minutes, until squash is fork tender and slightly browned.
• In a small saucepan, heat the applesauce.  Stir in butter and cinnamon, cook 1 minute more.  
• Serve squash with a dollop of applesauce and a drizzle of syrup.

Japanese Squash Curry

The original recipe called for Kuri squash which is not available in my location.  I used a butternut squash which worked well.  This is a nice veg dish if served over some Jasmine rice.  Based on Food and Drink Holiday 2016.

1 Butternut Squash, peeled and cut into 1 inch cutes
6 tbsp vegetable oil
Salt and freshly ground pepper
2 tbsp Japanese Curry powder
1 cup diced onion
1 cup unpeeled coarsely grated apple
1 tbsp chopped ginger
1 tbsp chopped garlic
2 cups vegetable stock
4 cups chopped kale or baby spinach
2 tbsp finely chopped cilantro

• Preheat oven to 450F.
• Toss cubed squash with 4 tbsp oil.  Season with salt, pepper and 1 tbsp Japanese curry powder.  Placed on oiled baking sheet and roast for 15 to 18 minutes, turning once or until squash is fork tender and tinged with gold.
• Heat remaining 2 tbsp oil in a large skillet over medium heat.  Add onion to skillet and sauté for 2 minutes or until softened.  Add half the grated apple, remaining curry powder, ginger and garlic and sauté for 3 minutes or until fragrant.  If mixture is too dry, add 1 to 2 tbsp more oil.
• Stir in stock a little at a time until well combined.  Bring to boil, stirring.  Reduce heat and simmer for 2 minutes to thicken.  Add remaining apple and cook 1 minute more.  Taste and adjust seasoning.
• Add squash to skillet and cook in sauce for 5 minutes or until squash has absorbed flavour.  Stir in kale and cook for 1 minute or until wilted.  Garnish with cilantro just before serving.  Serve with rice.

Butternut Squash Soup

I love squash soup, it is a favourite comfort food of mine, although I am alone in my house with this preference.  The good thing about this soup is that you can freeze it and enjoy at a later date if your family is like mine.

1 small butternut squash, peeled, seeded and cut into 1 inch pieces
2 tbsp olive oil, divided
1/2 tsp salt, divided
1/4 tsp pepper, divided
2 yellow zucchini , cut into 1 inch pieces
1/4 cup finely chopped onion
1 1/2 tsp pumpkin pie spice
1 tbsp tomato paste
2 cans (14 1/2 oz) vegetable or chicken broth
1/2 cup milk or cream
Pumpkin seeds (optional)
Sour cream (optional)

• Heat oven to 450F.  Toss butternut squash with 1 tbsp olive oil, 1/4 tsp salt and 1/8 tsp pepper.  Arrange in a single layer on a baking sheet.  Roast 15 minutes, turning once.
• Toss zucchini and onion with remaining oil, salt, and pepper.  Add to baking sheet with butternut squash.  Continue roasting 20 minutes until all vegetables are tender.
• In a large saucepan over medium heat, cook pumpkin pie spice, stirring constantly, 1 minute or until fragrant.  Stir in tomato paste and cook 1 minute more.  Add roasted vegetables and broth.  Bring to a boil, reduce heat to low, and simmer 20 minutes.  Stir in milk/cream.  Remove from heat.  Puree soup with an immersion blender.
• Heat gently to warm through.  SEason to taste with additional salt and pepper.  To serve, divide soup in bowls and garnish with toasted pumpkin seeds and sour cream if desired.

** to make your own pumpkin spice combine 1 tsp cinnamon, 1/4 tsp ginger 1/8 tsp each of allspice and nutmeg, and a pinch of ground cloves.

Squash and Gruyere Frittata

A great way to start your day or end it!

1 tbsp butter
1 Acorn Squash and 3 shallots
Olive Oil
1 packed tbsp thinly sliced fresh sage or basil leaves
10 large eggs
1/4 cup water
1/2 tsp salt
3/4 cup coarsely shredded Gruyere cheese

• Cut squash and shallots into 1/2 inch pieces, sprinkle sage over them and place on a tray drizzle with olive oil and roast in 425 F oven for 30 minutes or until soft 
• Whisk eggs, water and salt in a bowl.  Melt butter in skillet; pour squash and shallot mixture in skillet.   Pour eggs over squash.  Reduce heat to medium low.  Cover, and cook until set on bottom and edges but the top is still loose, about 3 minutes.  Sprinkle Gruyere evenly over the top.
• Broil frittata until just set, about 1 minute.  Cut into wedges to serve.

Roasted Squash and Kale Cannelloni with Miso Cream Sauce

This is from Food and Drink Holiday 2014..a really nice flavour and a different take on traditional Cannelloni.

Cannelloni
1 medium buttercup squash, about 1 kg
1/4 cup olive oil
1 cup finely chopped onions
1 tbsp chopped garlic
1 large bunch kale, stems and ribs removed, chopped
1/2 cup finely grated Parmesan
1/2 tsp salt
Freshly ground pepper
20 oven ready cannelloni shells, about 175 g

Sauce
2 tbsp butter
1/3 cup white miso
1/4 cup flour
5 cups hot water
1 cup whipping cream

Garnish
1 tbsp butter
3/4 cup panic bread crumbs
1 tbsp finely chopped parsley
1/2 cup finely grated Parmesan

• Preheat oven to 400 F.
• Cut squash into quarters and discard seeds.  Place on a baking sheet and brush with 1 tbsp oil.  Bake for 30 to 35 minutes, or until tender.  Remove from oven.
• Reduce oven temperature to 350F.
• Heat 2 tbsp oil in a large skillet over medium heat.  Add onions and cook for 3 minutes, or until soft.  Add garlic and cook for 1 more minute.  Add kale and cook for 2 minutes, stirring often or until wilted.
• Spoon squash into pan with kale and stir to combine.  Remove from heat and add Parmesan.  Season with salt and pepper.  Let cool.
• Grease a 9 x 13 inch baking dish.  Press squash mixture into cannelloni.  Place in prepared dish.
• Melt butter with miso over medium heat.  When butter begins to of, stir in flour and cook for 1 minute.  Whisk in 1 cup hot water.  Continue whisking in water 1 cup at a time until smooth.  Whisk in cream.  Bring to a boil and simmer for 2 to 3 minutes or until slightly thickened.  Pour sauce over cannelloni, they will be fully covered.  Cover with foil and bake for 40 minutes.  To make garnish, melt butter in a small frying pan over medium heat.  Add bread crumbs and cook until golden, about 5 minutes.  Remove format and stir in parsley.  When cool, stir in Parmesan.
• Remove foil from cannelloni and top with bread crumb mixture.  Return to oven and cook uncovered for 10 more minutes or until bubbling and golden.  Remove from oven and drizzle with remaining olive oil.

Serves 4

Marrakech-Style Roasted Root Veggies

I like the combination of spices in this recipe.  The original from Fresh Juice Magazine had parsnips in it and my family is not a fan of the parsnip so I substituted it with acorn squash.  Heirloom carrots or beets would also work well though.

675 g carrots, peeled and halved diagonally
1 acorn squash, peeled and cut into long strips approx 1/2 inch wide
1 cup canned no salt added chickpeas, drained and rinsed
2 tbsp olive oil
1 tbsp liquid honey
1 tsp crushed coriander or 1/2 tsp ground coriander
3/4 tsp ground cumin
Pinch each salt and allspice
1/4 cup crumbled reduced fat goat cheese
Chopped cilantro

1. Preheat oven to 425F.  On rimmed baking sheet, combine carrots, squash and chickpeas; toss with oil and honey.  Sprinkle with coriander, cumin, salt and allspice; toss well to combine.
2. Spread out evenly and roast in oven, stirring twice, until browned and tender, 35 to 40 minutes.
3. Transfer to platter and top with goat cheese and cilantro.

Squash and Gruyere Frittata

2 tbsp butter, divided
1 Acorn Squash and 3 shallots, roasted
1 packed tbsp thinly sliced fresh sage or basil
10 large eggs
1/4 cup water
1/2 tsp salt
3/4 cup coarsely shredded Gruyere cheese

1. Melt 1 tbsp butter in 12 inch ovenproof skillet over medium high heat.  Add squash/shallots and saute 3min; stir in sage.
2. Whisk eggs, water and salt in a bowl.  Melt remaining tbsp butter in skillet; pour eggs over squash/shallots.  Reduce heat to medium low, cover, and cook until set on bottom and edges but the top is still loose, about 3 minutes.  Sprinkle Gruyere evenly over the top.
3. Broil frittata in oven until just set, about 1 minute.  Cut into wedges to serve.

Roasted Butternut Squash and Mushroom Pie with Cheddar Pastry

Lots of veggies and fantastic flavour.  From Food and Drink Autumn 2011.

FILLING
8 cups 1/2 inch cubes butternut squash (about 1 medium squash)
1 large banana shallot, finely chopped (I could not find a banana shallot so I just used two regular ones)
4 whole cloves garlic, unpeeled
1/4 cup olive oil
1/2 tsp each kosher salt and freshly ground black pepper
1 pkg (14g) dried porcini mushrooms
250 g sliced brown mushrooms
1/2 cup homemade or low sodium vegetable or chicken stock
2 tbsp finely chopped fresh sage
2/3 cup crumbled soft goat cheese

CHEDDAR PASTRY
3 cups all purpose flour
1 tsp paprika
1/2 tsp table salt
1/2 cup each cold unsalted butter and lard, cubed
1 1/3 cups shredded extra old cheddar cheese
1/3 cup ice water
1 tbsp white vinegar or fresh lemon juice

EGG WASH
1 egg
1 tbsp cold water

1. For filling, preheat the oven to 400F.
2. In a large shallow roasting pan, toss squash, shallot and garlic cloves with 2 tbsp oil and 1/4 tsp each salt and pepper.  Roast, uncovered, for about 25 minutes, stirring occasionally, until squash is tender and golden brown.  Remove from the oven and let cool.
3. When garlic is cool enough to handle, squeeze cloves out of skins and mash smoothly.  Add garlic to squash and toss well.
4. Combine porcini mushrooms and 1 cup water in a 2 cup glass measure.  Cover tightly with plastic wrap and pierce plastic wrap in several places with the point of a knife.  Microwave on high for 30 seconds.  Let stand for 5 minutes.  Remove mushrooms, squeezing out and discarding soaking liquid.  Rinse and drain mushrooms, then chop finely.
5. IN a medium nonstick skillet, heat remaining oil over medium high heat.  Add brown and porcini mushrooms and remaining salt and pepper.  Cook for 5 to 7 minutes, stirring often, until tender.  Add stock and bring to a boil, stirring to scrape up any browned bits from bottom of skillet.  Boil stock until it has almost completely evaporated.
6. Scrape mushroom mixture into a large bowl.  Stir in squash mixture and sage and let cool completely.  Stir in goat cheese.  Season with more salt and pepper if necessary.  If you're not completing the pie immediately, cover and refrigerate the filling until ready to proceed, removing it from the refrigerator about 30 minutes before assembling the pie.
7. For cheddar pastry, pulse flour, paprika and salt in a food processor until combined.  Add butter and lard and pulse 3 or 4 times just until mixture resembles coarse crumbs.  Add cheese and pulse just until combines.  (I just do this by hand with a pastry cutter)
8. In a small bowl, stir together water and vinegar.  With motor running, add to food processor through feed tube and process just until dough holds together, adding a little more ice water if necessary.  Turn dough out onto a lightly floured surface and knead just until it forms a ball.  Cut dough in half and pat out each piece to a disc.  Wrap tightly in plastic wrap and chill in the fridge for 30 minutes.
9. Preheat the oven to 400F.
10. On a lightly floured surface, roll out 1 piece of pastry to a 12 inch round.  Carefully roll pastry around rolling pin and transfer to a large lightly greased baking sheet.  Spoon butternut squash mixture onto pastry, leaving a 1 1/2 inch border around edge.
11. In a small bowl, beat together egg and water to make egg wash.  Brush edges of pastry on baking sheet with egg wash.  Roll out second piece of pastry to 12 inch round.  Carefully roll pastry around rolling pin and transfer to top of pie.  Seal edges well and trim them, reserving trimmings. Crimp edges decoratively.  Cut 2 or 3 holes in top of pie for steam to escape.  Cut decorative shapes from reserved trimmings and use to decorate top of pie, using egg wash to make them adhere.  Brush top of pie with egg wash.
12. Bake for 30 to 35 minutes or until pastry is golden brown.  Let stand for 10 minutes before cutting into wedges.

Serves 6 to 8

Squash Corn Soup

The original recipe called for pumpkin, but I went with a butternut squash instead.

8 ears corn, shucked (or 4 cups frozen corn kernels)
2 tbsp vegetable
1 large onion, coarsely chopped
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 cloves garlic, minced
1 tsp minced fresh ginger
1/2 tsp seeded and minced fresh hot chili
1/2 tsp ground cumin
4 cups diced, peeled and seeded squash
8 cups low sodium chicken stock
1 tsp finely grated lemon zest
2 tbsp lemon juice
3 tbsp finely chopped fresh coriander
4 slices cooked bacon

1. With a sturdy serrated knife, cut kernels from ears of corn.  Set corn kernels aside.
2. In a large dutch oven, heat oil over medium heat.  Add onion, salt and pepper.  Cook, stirring often, for 5 to 7 minutes or until onion is softened but not brown.  Add garlic, ginger, chili and cumin; cook, stirring for 1 minute or until fragrant.  Add squash to pot, stirring to coat with onion mixture.  Add stock and half of corn kernels.  Bring to boil over high heat.  Reduce heat to low; simmer, covered for 20 to 30 minutes until squash is very tender.  Remove pot from heat and let soup cool slightly.
3. In a blender (or with a hand blender) blend soup in batches until smooth (I don't like it completely smooth). Return soup to rinsed out pot; stir in remaining corn kernels.  Bring soup to a simmer over medium heat, stirring occasionally.  Simmer, covered, for 10 minutes or until corn kernels are tender.  Stir in lemon zest, juice and coriander.  Taste and add more salt and pepper if necessary.  Ladle into soup bowls and crumble bacon on top.

Quinoa Risotto

There are several varieties of Quinoa out there now and a bit of colour in this dish works well.  We eat a lot of quinoa in our house so this was a nice recipe to try.  From Food and Drink Autumn 2010.

1 cup water
1/2 cup quinoa
1 tbsp olive oil
1 cup carnaloni rice
1 cup chopped onion
2 cups hot vegetable, chicken stock or water
2 cups roasted diced squash ***
Salt and freshly ground pepper
1/4 cup grated Parmesan cheese
2 tbsp butter, cut into pieces
2 tbsp chopped parsley
1 tsp white truffle oil, optional

Garnish
1/4 cup Parmesan shavings

1. Place water in a small pot over high heat and bring to a boil.  Add quinoa, cover, turn heat to low and simmer for 12 minutes or until water is absorbed and quinoa is tender.  Remove from burner and set aside to steam, still covered while preparing rice.
2. Heat oil in a wide heavy bottom soup pot or dutch oven over medium heat.  Add rice and saute until rice is becoming whiter and feels very hot to the touch, about 3 minutes.  Add onion and saute another 2 minutes or until softened.
3. Add vegetable stock, bring to boil, cover pan and reduce heat to low.  Simmer for 12 to 14 minutes or until rice is al dente.
4. Add squash and quinoa along with another splash of stock if mixture seems dry.  Stir until they are fully incorporated, about 2 minutes.  Season to taste with salt and pepper.
5. Stir in Parmesan cheese, butter and parsley.  Serve hot with a small drizzle of white truffle oil.  Garnish with shaved Parmesan.

***To roast squash, toss diced squash with 2 tbsp olive oil, place on a baking sheet and roast at 400F for 15 to 18 minutes or until tender and golden, tossing once halfway through cooking.

Garden Vegetable Platter

1 lb fresh asparagus
1 lb yellow squash, peeled and cut into 2 cm slices
1 medium zucchini, cut into strips
3 carrots, peeled and cut into strips
1 red pepper cut into slices
Olive
salt and pepper to taste

Wash asparagus and snap off ends.  Place all vegetables on a cookie tray and drizzle with olive oil. Season with salt and pepper.  Place in 400F oven and roast for 10 minutes, flip and roast for another 5 minutes or until done.

Squash with Topping

I love squash and normally just roast it.  But for something different give this a try.

Squash (I like Acorn)
butter
brown sugar
1/4 cup shredded cheddar
1 cup cracker crumbs
1 small chopped onion
1 egg white, beaten

Cook squash.  Mash with butter and brown sugar.  Mix topping ingredients; cover mashed squash.  Heat at 350F for 1/2 hour.

Roasted Maple Glazed Chicken with Roasted Seasonal Vegetables

The original recipe called for Cornish Hens…but I switched for chicken.  I feed a family of 4 and it just seemed a better fit - besides the kids would never eat a "baby chicken".  Roasted vegetables are one of my favourite foods.  This one has fennel, which I am just starting to use.  Give it a try if you haven't used it - it definitely has a different flavour.  If you are not adventurous - just omit it and add some more squash or sweet potatoes.

Roasted Vegetables
1 small pepper squash, cut into 8 wedges
2 red onions, cut in 1/2 inch thick rings
3 portobello mushrooms, halved (or use cremini mushrooms - about 8)
1 fennel bulb, trimmed and cut in 6 pieces
2 sweet potatoes, peeled and sliced 1/2 inch thick
1/4 cup olive oil
Salt and freshly ground pepper
1/2 tsp grated nutmeg
2 tsp fresh thyme

Chicken
1 chicken
salt and pepper to taste
2 tbsp vegetable oil
1 spanish onion, peeled and chopped
3/4 cup white wine (enjoy the rest)
1/4 cup maple syrup
2 tbsp cider vinegar

1. Preheat oven to 450F.
2. Place vegetables in one layer in roasting pan.  Toss with olive oil, salt, pepper, nutmeg and fresh thyme.  Bake for 25 to 30 minutes or until browned and tender.
3. Remove backbone from chicken.  Break breastbone and remove.  Turn chicken onto flesh side and flatten.  It is now butterflied.  Season with salt and pepper.
4. Heat a skillet over high heat and add 1 tbsp vegetable oil.  Sear chicken skin side down, about 2 minutes.  Flip when the skin is light golden.  Sear underside.  Add remaining oil and fry a piece at a time.
5. Place onions in roasting pan and add wine.  Place a rack in pan and place bird on rack, skin side up.  Roast 15 minutes.  Combine maple syrup and vinegar and brush liberally over chicken.  Roast another 5-10 minutes and baste again.  Roast another 5 to 10 minutes basting frequently or until juices are clear.  Remove from oven and cover with a clean tea towel.  Cut into quarters.  Strain pan juices discarding onions.
6. To serve:  put one of each kind of vegetable on to a dinner plate.  Place a piece of chicken over the vegetables.  Drizzle some of the strained juices over.

From Food and Drink 2000

African Style Chicken and Squash Curry

I have had mixed results with adding peanuts to African inspired dishes.  This one thankfully worked out.  You could switch the peanuts to almonds or cashews if you desire.  I used butternut squash here but the recipe also can be used for pumpkin (or any squash you prefer).

12 skinless bone in chicken thighs or 6 breasts
2 tbsp vegetable oil
2 cinnamon sticks, each about 3 inches long
1 tbsp mustard seeds
1/2 tsp whole cloves
2 large onions, chopped
2 tbsp minced ginger root
2 tbsp curry powder
1/2 tsp dried thyme
1/2 tsp hot pepper flakes
salt
3 cups chicken stock
1/2 cup roasted salted peanuts, finely chopped
1 large pie pumpkin or butternut squash peeled and cut into 1 inch chunks, about 6 cups
juice of 1 lime

1. Trim any excess fat from chicken.  If using breasts, cut each in half crosswise to make pieces similar in size to thighs.  Set aside
2. Heat oil in a large pot over medium heat until hot but not smoking.  Add cinnamon, mustard seeds and cloves and saute for 1 minute or until toasted and fragrant.  Add onions and saute for about 7 minutes until starting brown.  Add ginger, curry powder, thyme, hot pepper flakes and 1/2 tsp salt and saute for 2 minutes.  
3. Add chicken and stir to coat with spices.  Add stock and 1/3 cup of the peanuts; bring to a simmer, scraping up bits stuck to pot.  Reduce heat to low, cover and simmer for 10 minutes
4. Stir in pumpkin, cover and simmer, stirring and turning chicken pieces occasionally, for about 30 minutes or until juices run clear when chicken is pierced and pumpkin is tender.  Using a slotted spoon, transfer chicken and pumpkin to a warmed serving dish and keep warm, leaving about 10 pieces of pumpkin in the sauce.
5. Increase heat to high and boil sauce, stirring often and mashing pumpkin to add body, for about 10 minutes or until slightly thickened.  Discard cloves and cinnamon sticks, if desired.  Stir in lime juice and season to taste with salt.  Pour sauce over chicken and pumpkin and sprinkle with remaining peanuts.

Serves 6