This recipe is adapted from one prepared by Asha Gomez of Spice to Table at the Peachtree Road Farmers Market. No lemongrass? It will be fine without it.
1 stalk lemongrass, light green parts only, roughly chopped 8 cloves garlic 1/4 cup water 3 tablespoons olive oil 1 teaspoon cumin seeds 1 teaspoon caraway seeds 1 teaspoon turmeric powder 1 teaspoon powdered ginger 1 pound butternut squash, peeled, seeded, cut into 1-inch cubes 1 cup heavy cream 1 pound sweet peppers, thinly sliced Salt
In the jar of a blender, puree lemongrass, garlic and water. Set aside.
Heat oil in a large skillet. Add cumin and caraway seeds and sauté 1 minute, until they turn fragrant. Add lemongrass puree, turmeric and ginger. Sauté 1 minute. Add squash and sauté until cubes are tender. Add cream and simmer 5 minutes. Remove from heat. Fold in peppers and taste for seasoning.