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   TZUTC: -0500   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   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   
        
     Uncle Dirty Dave's Archives   
       
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