Golden spiced squash

Golden spiced squash

TIME About 35 minutes
MAKES 2 1/2 to 2 3/4 cups; 4 servings
NOTES To get cardamom seeds, crush 1/2 tsp. whole cardamom pods with the bottom of a glass; remove seeds and discard hulls.

Ingredients

2 tsp. curry powder
1 tsp. ground dried turmeric
1/2 tsp. cumin seeds
1/4 tsp. cardamom seeds (see notes) or ground cardamom
1 onion (8 oz.), peeled and chopped
1 red bell pepper (8 oz.), rinsed, stemmed, seeded, and chopped
2 tbsp. minced fresh ginger
1 1/2 cups fat-skimmed chicken broth or vegetable broth
3 cups peeled, cubed butternut or other hard winter squash (1 lb.)
About 1/2 tsp. salt

Directions

1. In a 10- to 12-in. frying pan over high heat, stir curry powder, turmeric, cumin, and cardamom seeds until fragrant, 20 to 30 seconds.

2. Add onion, bell pepper, ginger, and 1/2 cup broth; stir often until liquid has evaporated, 5 to 8 minutes. Add remaining 1 cup broth and the squash. Cover, reduce heat, and simmer until squash mashes easily, about 15 minutes. Uncover, return heat to high, and stir until liquid has evaporated, 4 to 8 minutes.

3. Remove from heat and mash mixture with a potato masher or coarsely purée in a food processor. Add salt to taste.

PER SERVING 105 cal., 4.3% (4.5 cal.) from fat; 5.4 g protein; 0.5 g fat (0 g sat.); 22 g carbo (4 g fiber); 326 mg sodium; 0 mg chol.