Use it Up #1 - Butternut Squash, Potato and Pea Curry for Mariah

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Welcome to the first installment of "Use it Up" wherein we help you use up some items that might be hanging around from previous Washngton's Green Grocer boxes. So who has a collection of the Squash, the seasonal work horse, slowly taking over available counter space in their kitchens? Yeah, well you're not the only one. Yes they make for a pretty display (Mariah) but they also can be used for such a great meatless-main course! Couple that with the potatoes you undoubtably have hanging about and you've got dinner (and enough leftover to take for lunch too).

First up, we give you a lovely little curry that is not too spicy but big on flavor. You can certainly serve it with rice or another grain, but since it's main ingredients are starches, we prefer to serve it straight up. Pair it up with a big green salad with toasted pistachios and and feta cheese for a really great meal that you can put together in about 30 minutes.

Winter Squash and Potato Curry

2 tablespoons Unsalted Butter or Coconut Oil
1 medium Onion, sliced
1 Garlic Clove, chopped
2 1/2 teaspoons Curry Powder - Use Indian for this for this which is sweeter and milder then the spicy Jamaican-style curry powders
1/2 teaspoon Salt
1/2 teaspoon Freshly Ground Pepper
2 pounds winter squash (that's equivalent to 1 large or 2 small butternuts which we used up in this recipe) or pumpkin, peeled, seeded, and cut into 1-inch pieces (OXO's "T" peeler is our favorite for tough skins)
2 medium potatoes, cut into 1-inch pieces (use what you've got, but russets will cook faster so add them a little later)
1 1/2 cup Chicken Stock
3/4 cup Golden or plain Raisins - don't like 'em? Leave em out.
3/4 cup frozen Petite Peas
Fresh Cilantro, for garnish
Grated unsweetened coconut, for garnish

Heat butter in a large pan over medium-high heat, add onion, and cook until golden-brown, about 5 minutes. Add garlic and cook 1 minute more. Stir in curry powder, salt, and pepper. Add pumpkin and potatoes and cook for 5 minutes, stirring frequently. Pour in broth and raisins, cover, and reduce heat to medium. After 15 minutes, add peas. Replace cover and continue to cook until pumpkin and potatoes are tender, 5 to 10 minutes more. Garnish with cilantro and coconut and enjoy! Serves 6