I found this recipe on the web and it was done by a famous chef so it seemed like it was worth trying……I made it but after tasting it I thought it was tragically under seasoned and didn’t even taste good. I am certain that their food is good from their restaurant but I suspect that much of the recipe was missing.>>>>because it just didn’t taste right. I think with everything I added it is at the very least good now. This is sort of how I started my blog…..by fixing other peoples recipes.

Ingredients for around 4 servings

1 butternut squash – peeled, seeds and membranes removed, and cut into large chunks

1/2 teaspoon ground cardamon

1/2 teaspoon cinnamon

1/2 teaspoon garam masala

1 teaspoon sugar

1/4 teaspoon ground nutmeg

1/4 teaspoon white pepper

1/4 teaspoon asafetida

1/4 teaspoon turmeric

2 red peppers – seeds, cores, stem removed – rough chopped

3 tomatoes – cores removed, rough chopped

hot red pepper to taste – seeds and core removed, – rough chopped

5 garlic cloves – peeled

1/2 teaspoon ground ginger

6 oz tomato paste

1/2 teaspoon sea salt

water to thin down – around a cup

4 oz mushrooms – sliced thin

4 oz spinach

a little cream or yogurt to taste to cream the sauce slightly

Directions

Puree the cardamon, peppers, tomatoes, chili, garlic, ginger, tomato paste, salt, water, garam masala, sugar, nutmeg, white pepper, turmeric and asafetida. Bring this mixture to a boil. Add the butternut squash chunks. Continue cooking until the squash is soft and edible. Add the sliced mushrooms. Cook 2 minutes more. Lastly stir in the spinach and serve.

( was fancy and added fried crispy mushrooms…Just washed off mushrooms dipped in corn starch and fried. I highly recommend making these mushrooms because the dish pops more with them.

Enjoy!