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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

“The Ghost Pepper salt was excellent and I love it. Now I will be a regular customer.”

-Mike T. from Hernando, FL

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.