LCBO Food and Drink Holiday 2016

BASICS  SEASON OF SqUASH

JAPANESE SQUASH CURRY

4 cups (1 L) chopped kale or baby spinach 2 tbsp (30 mL) finely chopped cilantro 1 Preheat oven to 450°F (230°C). 2 Toss cubed squash with 4 tbsp (60 mL) oil. Season with salt, pepper and 1 tbsp (15 mL) Japanese curry powder. Place on oiled baking sheet and roast for 15 to 18 minutes, turning once, or until squash is fork-tender and tinged with gold. 3 Heat remaining 2 tbsp (30 mL) oil in a large skillet over medium heat. Add onion to skillet and sauté for 2 minutes or until softened. Add half the grated apple, remaining curry pow- der, ginger and garlic and sauté for 3 minutes or until fragrant. If mixture is too dry, add 1 to 2 tbsp (15 to 30 mL) more oil. 4 Stir in stock a little at a time until well com- bined. Bring to boil, stirring. Reduce heat and

I used the Japanese kuri squash, which is a fiery red colour. It roasts well. You can use any drier variety of squash for this curry. We’ve provided a recipe for Japanese Curry Powder, but you can also buy it in Asian grocery stores. One of the main ingredients is always turmeric, which gives the curry its yellow colour. 1 Japanese kuri squash, about 3 to 4 lbs (1.5 to 2 kg), peeled and cut into 1 inch (2.5 cm) cubes 6 tbsp (90 mL) vegetable oil, plus more if needed Salt and freshly ground pepper 2 tbsp (30 mL) Japanese Curry Powder (recipe on page 245) 1 cup (250 mL) diced onion 1 cup (250 mL) unpeeled coarsely grated apple 1 tbsp (15 mL) chopped ginger 1 tbsp (15 mL) chopped garlic 2 cups (500 mL) chicken or vegetable stock

simmer for 2 minutes to thicken. Add remain- ing apple and cook 1 minute more. Taste and adjust seasoning. 5 Add squash to skillet and cook in sauce for 5 minutes or until squash has absorbed flavour. Stir in kale and cook for 1minute or until wilted. Garnish with cilantro just before serving. Serve

with rice. Serves 4

WHAT TO SERVE Eastdell Gamay Noir VQA LCBO 214890, $13.95 Susana Balbo Crios Torrontés VINTAGES ESSENTIALS 1834, $13.95

66  FOOD & DRI NK HOLIDAY 2016