Recipe: Squash & Sausage Ghost Curry
A spicy curried twist to the traditional autumn ingredients of squash and sausage.
- 1 medium butternut or acorn squash (around 2 lbs.)
- 6 to 8 Tbsp. vegetable oil, divided
- salt and pepper
- 1/2 lb. mild ground Italian sausage
- 1 large white onion, diced
- 1 tsp. fresh minced ginger
- 1/2 tsp. Dehydrated Minced Garlic
- 3 to 5 Tbsp. Ghost Pepper Curry Powder*
- 3 to 5 Tbsp. water
- 2 Granny Smith apples, cored and small diced
- 1 cup vegetable or chicken broth
- 1 cup coconut milk
- 1/2 cup apple cider
- 1/2 lime, freshly squeezed
- 2 Tbsp. chopped fresh mint leaves
*Adjust amount of Ghost Curry Powder for desired heat level. 3 Tbsp. is hot and 5 Tbsp. is extremely hot.
Preheat oven to 400 degrees. Cut squash in half, remove seeds, and brush flesh lightly with 1 Tbsp. oil. Sprinkle with salt and pepper and place flesh-side down on a parchment-lined baking sheet. Bake for 30 to 45 min., or 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., or until soft. In a small bowl, mix an equal amount (3 to 5 Tbsp., depending on desired heat level) of curry powder, vegetable oil, and water together to make a paste. Stir curry paste into onions, then add apples, broth, cider, and coconut milk. 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 1/2- 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.