Today, I was inspired by all of the luscious fall colors of squash in the market. The result was an aromatic vegetable curry that was full of flavor and autumn spice. Although it was easy to assemble, it did need time on top of the stove for the flavors to mellow. Start by sauteing a large onion cut into eighths in olive oil, add equal amounts of bite-sized chunks of potato and peeled squash (I used butternut squash) , saute for a couple of minutes then add 2 cups chicken boullion or broth, 1 TBS ginger, 1 TBS curry powder, large handful of raisins, a few whole cloves, 1 TBS whole cardamon pods ( or powder), two cinnamon sticks and gently stir. Cook covered over low-medium heat for 15-20 minutes, (stir occasionally to prevent sticking) add a quartered firm pear and continue simmering until squash and potatoes are tender.
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