MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Roasted Squash w/Spiced Onion Gravy
Categories: Squash, Herbs, Vegetables, Dairy
Yield: 4 servings

3 lb Winter squash
6 tb Melted ghee
Salt
1 1/2 ts Ground turmeric
1 tb Ground cumin
2 ts Ground coriander
1 1/2 ts Kashmiri red chile powder
+=OR=+
3/4 ts Cayenne
1 lg Yellow onion; thin sliced
1 (1") piece fresh ginger;
- fine grated
1 tb Apple cider vinegar
1/2 c Cilantro; rough chopped
Steamed rice or roti &
- salted plain yogurt; to
- serve

Roast the squash: Arrange a rack in the middle of the
oven and heat to 450ºF/232ºC. Line a rimmed baking sheet
with parchment paper.

Scrub the squash, then remove the stem and cut in half
lengthwise. Use a spoon to scoop out the seeds and
discard. Cut the squash crosswise into 1/2-inch thick
slices and transfer to the prepared baking sheet.

Drizzle over the 3 tablespoons of melted ghee, then
sprinkle over 1 1/2 teaspoons salt and 1 teaspoon
turmeric. Use your hands to evenly coat the squash with
the seasonings, and arrange in roughly a single layer.
Roast until browned and tender, rotating the pan once
during cooking, 30 to 35 minutes.

In the meantime, prepare the gravy: In a small bowl
combine the cumin, coriander, chile and remaining 1/2
teaspoon turmeric and have it handy.

In a large skillet, heat the remaining 3 tablespoons
ghee over medium-high for 1 minute. Add the onion and
cook, stirring frequently, until frizzled and browned,
with some blackened bits, about 15 minutes. (You will
develop lots of dark brown bits on the bottom of the
skillet, this is just what you want.)

Add the spices in the bowl and the ginger, and cook
until fragrant and sticking to the bottom of the
skillet, stirring constantly, about 1 minute. Add
vinegar and 1 cup water. Scrape up all browned bits with
a stiff wooden spoon and bring the mixture to a simmer.
Season generously with salt, to taste. (If the mixture
tastes too acidic or spicy, you likely need more salt.)

Arrange the squash on a platter, top with gravy, garnish
with cilantro, and serve right away with steamed rice
(or roti) and salted yogurt.

By: Sohla El-Waylly

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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