Acting Balanced: MMMmonday - Guest Post, Butternut Squash Curry and a linky!

I want to thank Joanna for guest posting today! I honestly haven't been doing much cooking since Eric was born, but the recipe below makes me want to get into the kitchen again!

Hi everyone! My name is Joanna and I'm the writer behind Go Ahead and Snicker. I've been blogging for four years and in the past year my blog has evolved to be all about food. Well, almost! In addition to being food obsessed, I'm also an avid crafter, an English teacher, a beach bum, and a book lover. Any and everything could pop up on my blog, but it's the recipes that really make me, and my blog, tick. I'll try anything, and have a very cooperative guinea pig at home for all of my kitchen endeavors, whether they soar or sink!

As the weather gets colder, I've had the sad task of gleaning my herb garden of the last of its bounty before the frost kicks in a kills it all. While I do dry lots of herbs, I've discovered another easy way to preserve them. Leafy herbs like basil, parsley, and cilantro work great for this! Just toss about 2 cups of the leaves into a food processor and add a tablespoon of olive oil. Pulse until smooth, adding a little more oil if necessary. Spoon the herb puree into ice cube trays and freeze overnight. You can them pop them out and transfer to Ziploc bags, labeled and dated. These cubes are fantastic for tossing into soups or sauces, even salad dressings. They'll add a punch of fresh flavor to your dishes and save your summer herbs from going to waste.

You'll need a cilantro cube (or just a handful of chopped cilantro) for this next recipe, one of my very favorite fall dishes. It's a new way to use butternut squash, since we all know how to bake it with cinnamon and brown sugar! I found a version of this in Martha Stewart Living last October, and made a few simple adjustments for taste. I hope you guys try it!

Butternut Squash Curry

Ingredients:

1 large butternut squash, peeled, halved and seeded

1 large white onion, chopped

4 cloves garlic, peeled

3 cups water

1 Tbls. olive oil

1 tsp. fennel seeds

1 tsp. ground mustard

1/2 tsp. ground coriander

1 two inch piece of fresh ginger, peeled and grated

2 Tbls. tomato paste

2 tsp. kosher salt

1/2 tsp. red pepper flakes

1 cilantro cube

2 cups cooked brown rice

Greek yogurt or sour cream for serving

Preparation:

Puree onion, garlic, and a splash of water in a food processor until smooth. Cut squash into 1/2 inch chunks and set aside.

Heat oil in a large pot or dutch oven. Add fennel, mustard, and coriander and cook for 2-3 minutes, or until fragrant. Add onion puree and ginger and cook until golden, stirring frequently, about 8 minutes.

Stir in tomato paste and cook another 3-4 minutes. Pour in remaining water, red pepper flakes, cilantro cube, and salt. Add squash and cover. Bring to a boil, then reduce heat to a simmer. Simmer gently until squash becomes tender, about 15-20 minutes. If you like a thicker sauce (which I do!) use a wooden spoon to mash 1/4 of the squash against the side of the pot. Stir and serve over brown rice. Garnish with a dollop of yogurt if desired.