Heart of Gold Squash with Brown Rice Curry & Easy Pea Dahl

Heart of Gold Squash

Aptly named, the  "Heart of Gold" squash is dark orange inside, a dense-fleshed slightly sweet vegetable.  It makes an excellent accompaniment to an easy meal of brown rice curry with dahl made from tinned pea soup.  Definitely a quick comfort food for cheering the soul in chilly weather.





You'll need: squash, coconut butter, argulula sprouts, lemon juice, black pepper
brown rice, curry powder, dried mixed herbs (thyme, oregano, savory) ginger root, fresh parsley,  tinned "French Canadian" pea (or lentil) soup, small hot red chili pepper, coriander powder, cardamom powder.

The Squash: Wash and lightly scrub the skin of the squash.  Break off any stem, and cut lengthwise into thick wedges.  Remove pulp and seeds but leave the peel intact.  Steam squash until tender. Place the sections on a serving plate, and drizzle coconut butter.  Fill the squash cavity with argulula sprouts, spritz with lemon juice,  and a grind of black pepper.

Brown Rice Curry:  Add 2 T curry powder, 2 t mixed dried herbs, and 1 t finely chopped ginger root to rice before steaming.  When rice is cooked, remove from heat and stir in 1 T coconut butter and 2 T chopped fresh parsley.

Pea Soup Dahl:  Open a tin of your favorite pea or lentil soup.  Add 1 finely chopped hot red chili pepper, 1 t cardamom and coriander powder.  Heat gently.

A Simple Dinner

To Serve:  Place the brown rice curry in a bowl and top with spicy pea dahl. Add a wedge of "Heart of Gold" squash and serve with a fork and spoon.