There are so many wonderful blogs out there… sigh… sigh!! Isn’t it great?
I love to learn from my fellow bloggers. They have such great stories, share such wonderful creations, I find it inspiring and motivating.
I’m reading the post and the recipe and I started to drool!! No really!! It looked and sounded so delicious, I was drooling!!
As I’m reading I’m thinking – OK, I don’t have all the exact ingredients, but I have most of the ingredients and perhaps I can ad lib a bit and make something similar that will look just as delicious. Maybe?
Sure enough, when I got home from work I re-read the recipe and decided I could most definitely make something “similar” and hopefully just as tasty as The Veggie Nook‘s Curry Tomato Spaghetti Squash!!!!
And with that was born ”Curry Tomato Butternut Squash”
- 1 butternut squash, cut in half and seeds removed
- drizzle olive oil
- fresh ground pepper
- 2 red onions, chopped
- 3 gloves garlic, sliced & pressed
- 8 mushrooms, quartered
- 2 Tbsp olive oil
- 1 Tbsp cumin
- 1 Tbsp paprika
- 1 tsp red pepper flakes
- 28 oz can whole tomatoes
- 14 oz can chick peas, well rinsed
- 1/2 cup cilantro, chopped
- 1/4 cup raw cashews, chopped
Preheat oven to 400F
Cut butternut squash in half and remove seeds. Drizzle with olive oil and fresh ground pepper. Place cut side down on a baking sheet and make for 30 minutes until soft and golden. Once cooked, remove squash from shell into bite size pieces.
In large pot add olive oil and heat over medium heat. Add onions & garlic and sauté until translucent, 5-10 minutes. Add spices and stir well. Add canned tomatoes, bring to a boil and then simmer and cook for about 15 minutes. Add chickpeas and butternut squash, stir well and heat through for a few minutes.
Save a little cilantro & cashews for serving. Add remaining cilantro and cashews to pot and stir well. Serve into bowls and top with a little cilantro and cashews. Enjoy!!