Creamed Butternut Squash with Sweet Peppers

Recipe Author: Conne Ward Cameron

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.