They say cool weather is coming. Right? Maybe then we’ll want to try this recipe by Asha Gomez of The Spice Table and Spice Road Chicken as demonstrated at the Peachtree Road Farmers Market.
8 cloves garlic 1/4 cup water 3 tablespoons olive oil 1 teaspoon cumin seeds 1 teaspoon caraway seeds 1 teaspoon turmeric 1 teaspoon ginger 1 pound butternut squash, peeled and cut into 1-inch chunks 1 cup heavy cream 1 pound sweet peppers, thinly sliced Salt to taste
In the jar of a blender, puree garlic and water to a smooth paste. Set aside.
In a large saucepan, heat the oil over medium-high heat. Add cumin and caraway seeds, saute until they turn a golden brown, about 1 minute. Add garlic puree and saute 2 minutes. Add turmeric and ginger. Stir to combine. Add butternut squash and saute till the butternut squash is fork tender, about 10 minutes. Add cream and simmer for 3 minutes. Fold in the sweet peppers and turn off the flame. Taste for seasoning. Serve warm or at room temperature.