I’m not going to do that apology thing that us bloggers usually do. You know what I mean (because I’ve done it a million times before):
“So sorry I haven’t written/blogged/posted! I’ve been so inundated with work/family/my book/intergalactic atomic particle transportation/etc.” No, I’m not going to say that. I am going to own up to the fact that I haven’t been blogging much and I’m pretty sure this will explain why.
Yea, I’ve been on the road. And there aren’t enough hashtags in the world to explain why. I’m looking forward to being in Los Angeles, happy enough to celebrate the holidays at home. Just as long as my Australian jet lag wears off.
Much more on that later!
Australia, I mean. Not my jetlag.
I came home to Adam testing recipes for one of his favorite clients. When recipes are tested at home, Matt Armendariz gets happy. I get to eat all the things Adam makes and honestly they’re always delicious. Sometimes a bit mixmatchy if he’s testing different things altogether but who’s complaining? Not me. As it turns out, he had leftover butternut squash, a bowl of jalapeños and a few onions. Things got chopped up, tossed with some Spice Islands Curry Powder (the folks at SI are my friends so I’m going to plug them as much as possible!) and salt, then roasted.
And it was such a delightful simple side that I forced asked him to write a recipe for me so we could share it. Because honestly, it’s a very easy simple side that I can imagine will be wonderful with roasted chicken, roasted meat, pork chops, some sausages, just about anything full-flavored enough to pair with the curry sweetness. I think the secret ingredient is roasted jalapeños; they become soft and sweet until the heat kicks in. And it’s delightful.
This is now one of my new favorite things to eat!
Spicy Curry Butternut Squash with Roasted Jalapeños
2 lbs butternut squash cut into 1-inch cubes
4 jalapeños cut in half and seeded
1 large sweet onion cut into 1/8ths
2 tablespoons olive oil
1 tablespoon Spice Islands Spicy Curry Powder
1/2 teaspoon kosher salt
1/4 teaspoon cracked black pepper
1. Pre-heat oven to 425˚. Place butternut squash, jalapeños and onion in a large mixing bowl and drizzle them with olive oil, tossing to coat. Sprinkle curry powder and salt and pepper and toss to coat.
2. Place on baking sheet and roast in oven for 30-45 minutes, until soft and caramelized. stirring halfway through. Remove from oven and serve hot.
P.S. I posted this on Facebook but wanted to share it here. The perils of photographing at home and not the studio! (by the way, Bindi is our 3 lb dog)