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Squash & Sausage Ghost Curry

Yields: 6 servings
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Savory Spice Shop Ingredients
Garlic, Dehydrated: Minced 1 oz bag $1.40
Ghost Curry Powder 2 floz bottle $4.35

Ingredients:

  • 1 medium butternut or acorn squash (around 2 lbs.)
  • 6 to 8 Tbsp. vegetable oil, divided
  • salt and pepper
  • 1/2 lb. mild Italian sausage, ground
  • 1 large white onion, diced
  • 1 tsp. fresh minced ginger
  • 1/2 tsp. dehydrated minced garlic
  • 3 Tbsp. or up to 5 Tbsp. Ghost Curry Powder*
  • 2 Granny Smith apples, cored and small diced
  • 1 cup vegetable or chicken broth
  • 1 cup coconut milk
  • 1/2 cup apple cider
  • ½ lime, freshly squeezed
  • 2 Tbsp. chopped fresh mint leaves

Notes:

*Adjust amount of Ghost Curry Powder for desired heat level. 3 Tbsp. is hot and 5 Tbsp. approaches “Indian hot”.

Directions:

Preheat oven to 400 degrees. Cut squash in half, remove seeds, brush flesh side lightly with 1 Tbsp. oil and sprinkle with salt and pepper. Place flesh-side down on a parchment-lined baking sheet. Bake for 30 to 45 min. until just tender and easily pierced with a knife. Remove from oven and set aside to cool. Heat 1 Tbsp. oil in a large skillet or Dutch oven. Add onions, ginger and garlic, and cook for 5 min. until soft. In a small bowl, mix an equal amount (3 to 5 Tbsp. depending on desired heat level) of Ghost Curry Powder, vegetable oil and water together to make a paste. Stir curry paste into onions, then add apples, broth, cider and coconut milk and bring to a medium simmer. Heat 1 Tbsp. oil in a separate skillet, add sausage and cook until browned. Meanwhile, peel skin from cooled squash and cube into ½- to 1-inch pieces. Stir sausage and squash into curry, bring to a simmer and cook for 5 to 10 more min. Remove from heat and stir in lime juice. Top with fresh mint before serving.

Serving Suggestions:

Cool down this curry by serving it with our Apple-Ginger Wild Rice or Caribbean Coconut Rice.

 

Yields:

6 servings

Thanks to:

Savory Spice Shop Test Kitchen
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Squash & Sausage Ghost Curry

"I want to thank everyone at Savory Spice and let you know my holiday meal turned out well because of your spices. My guests loved everything from Coastal Bay Seasoning to Vanilla Bean Sugar. Thank you for the great spices and customer support."

-Jim P. from Allentown, PA

Squash & Sausage Ghost Curry


Yields: 6 servings

Ingredients:

  • 1 medium butternut or acorn squash (around 2 lbs.)
  • 6 to 8 Tbsp. vegetable oil, divided
  • salt and pepper
  • 1/2 lb. mild Italian sausage, ground
  • 1 large white onion, diced
  • 1 tsp. fresh minced ginger
  • 1/2 tsp. dehydrated minced garlic
  • 3 Tbsp. or up to 5 Tbsp. Ghost Curry Powder*
  • 2 Granny Smith apples, cored and small diced
  • 1 cup vegetable or chicken broth
  • 1 cup coconut milk
  • 1/2 cup apple cider
  • ½ lime, freshly squeezed
  • 2 Tbsp. chopped fresh mint leaves

Notes:

*Adjust amount of Ghost Curry Powder for desired heat level. 3 Tbsp. is hot and 5 Tbsp. approaches “Indian hot”.

Directions:

Preheat oven to 400 degrees. Cut squash in half, remove seeds, brush flesh side lightly with 1 Tbsp. oil and sprinkle with salt and pepper. Place flesh-side down on a parchment-lined baking sheet. Bake for 30 to 45 min. until just tender and easily pierced with a knife. Remove from oven and set aside to cool. Heat 1 Tbsp. oil in a large skillet or Dutch oven. Add onions, ginger and garlic, and cook for 5 min. until soft. In a small bowl, mix an equal amount (3 to 5 Tbsp. depending on desired heat level) of Ghost Curry Powder, vegetable oil and water together to make a paste. Stir curry paste into onions, then add apples, broth, cider and coconut milk and bring to a medium simmer. Heat 1 Tbsp. oil in a separate skillet, add sausage and cook until browned. Meanwhile, peel skin from cooled squash and cube into ½- to 1-inch pieces. Stir sausage and squash into curry, bring to a simmer and cook for 5 to 10 more min. Remove from heat and stir in lime juice. Top with fresh mint before serving.

Serving Suggestions:

Cool down this curry by serving it with our Apple-Ginger Wild Rice or Caribbean Coconut Rice.

 

Yields:

6 servings

Thanks to:

Savory Spice Shop Test Kitchen
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.