honeynut squash curry
+ what I've been loving lately
Ever since I made this japanese egg curry udon, I have not rested. I’m always thinking about curry. I want it all hours of the day, for every meal. I blame @cabagges for their amazing recipe, and they also inspired me to make this curry!!
Which brings us to the other thing I’ve been hung up on - honeynut squash. I must have lived under a rock or something before this year, because I’ve never had her before. But she is so elite, so sweet and has a very interesting story behind her.
The breeders behind the creation of ~the honeynut aka baby butternut~ couldn’t get their seeds to sell because growers didn’t think retailers would be interested in such a smol squash, and retailers didn’t think consumers wanted her either. That was until they took it to a conference where nine of the world's top chefs meet and discuss food issues. Two chefs ended up falling in loOooOve with the smol squash and from there, everyone wanted to get their hands on it!! And now we have as much honeynut as our little hands can carry :)
I find the flavor is best when roasted, hence the roasting step here - the texture just becomes this incredibly sweet, kind of jammy (??) texture. It really doesn’t even need much seasoning at all in my opinion!
And when you combine the two, you get this incredible, rich, slighty caramel-y umami packed curry that is just SO comforting.
