Curried Squash

This recipe has a flavour of the Caribbean about it. Serve with rice for a filling meal.

Ingredients

1 butternut squash
2 medium onions
1 clove garlic
1 x 15ml spoon tomato purée
125g pot low-fat natural yoghurt
2 x 15ml spoons vegetable oil
1 x 15ml spoon curry powder or paste OR
1 x 5ml spoon ground cumin, 1 x 5ml spoon ground coriander and 1 x 5ml spoon chilli powder
½ lime

Equipment

Weighing scales
22cm loose-bottomed or
springform cake tin
Greaseproof paper
(optional)
Can opener
Colander
Small bowls x 2
Table knife
Wooden spoon
or electric whisk
Large mixing bowl
Measuring spoons
Sieve
Metal spoon or spatula
Oven gloves
Cooling rack

Instructions

1. Preheat the oven to 190°C/170°C fan or gas mark 5.
2. Grease the cake tin with a little oil or spread or use some greaseproof paper to line the bottom of the tin then grease the sides.
3. Open the can of peaches and drain off all the fruit juice (drain into a bowl and use the juice later – see top tips for how to use the leftover juice).
4. Wash the raspberries and place them in a small bowl.
5. Place the spread and sugar into a large bowl or mixer and beat until very soft and pale in colour.
6. Crack 1 egg into a small bowl and add to the spread mixture, beat in well and repeat with the other 2 eggs.
7. Beat in the vanilla essence.
8. Sift the flour into the bowl and gently fold into the creamed mixture with a metal spoon or spatula.
9. Spread the mixture into the bottom of the tin.
10. Arrange the sliced peaches and raspberries on top of the cake mixture.
11. Bake for 50 minutes, it will be a very moist cake but should be golden and well risen.
12. When cooked, leave to cool on a cooling tray, then turn out onto a plate and serve.

Skills used include:
Measuring, peeling, chopping, crushing, squeezing, mixing/combining, frying and roasting.

Top Tips

• If you cook this the day before you are going to eat it, the flavours have a chance to develop. After cooking allow the curry
  to cool and then place in the fridge. Heat it in the microwave or oven until piping hot.
• Take care when peeling the squash. You may need to cut it in half so it is easier to hold.

Something to try next time

• Try different types of squash or roasted vegetables such as courgettes, pumpkin, red or yellow peppers.
• Add 1 x 10ml spoon of finely chopped fresh coriander leaves for extra flavour.