Recipe: Curried Butternut Squash Samosas
For the tamarind chutney:
1/2 tsp. ground cumin
1/2 tsp. garam masala
1/2 tsp. ground ginger
1/4 cup seedless tamarind paste
Sea salt, to taste
Sugar, to taste
For the samosas:
1 butternut squash (about 1 1/2 lb.)
3 Tbs. olive oil
2 Tbs. chopped white onion
2 garlic cloves, chopped
1 Tbs. Madras curry powder
1 tsp. sea salt
1 tsp. sugar
1 large egg
1 package (1 lb.) square wonton wrappers
Canola or rice bran oil for deep-frying
- To make the chutney, in a small, dry saucepan over medium heat, toast the cumin, garam masala and ginger, shaking the pan occasionally, until fragrant, about 1 minute. Remove from the heat and let cool for about 2 minutes.
- Break up the tamarind paste with your fingers and remove any extraneous seeds. Add the tamarind and 2 cups water to the pan and return to medium heat. Simmer the mixture, stirring and mashing the tamarind constantly, until reduced by one-half, about 15 minutes.
- Taste and adjust the seasonings with salt and sugar. Pour the chutney into a small bowl, let cool, cover and set aside at room temperature. To make the samosas, preheat an oven to 400°F.
- Cut the squash in half lengthwise and scoop out and discard the seeds. Place the halves, cut sides up, on a rimmed baking sheet and drizzle with 1 Tbs. of the olive oil. Bake the squash until tender when pierced with a knife, about 40 minutes. Let cool until easy to handle.
- Scoop the cooled squash flesh into a bowl and discard the shells. In a saucepan over medium-low heat, warm the remaining 2 Tbs. olive oil. Add the onion and garlic and sauté until the onion is soft, about 5 minutes.
- Remove from the heat and stir in the curry powder. Add the squash flesh and mash with a potato masher until almost smooth. Stir in the salt and sugar, then taste and adjust the seasonings. In a small bowl, beat the egg with a fork until blended.
- Lay about 5 wonton wrappers on a work surface; keep the remaining wrappers covered with a slightly damp kitchen towel. Spoon 1 scant Tbs. of the squash filling in the center of each wrapper and flatten with the bottom of the spoon. Brush the edges of the wrapper with the beaten egg.
- Fold each wrapper in half on the diagonal, forming a triangle, then press the edges together to seal the filling inside; set aside. Repeat with the remaining wrappers and filling. Preheat the oven to 200°F. Line a large baking sheet with paper towels and place a wire rack on top. Pour canola oil into a heavy, high-sided skillet to a depth of 3 inches and warm over medium-high heat until very hot.
- Working in batches, add the samosas to the oil and fry, turning once, until golden brown on both sides, about 2 minutes on each side. Using a slotted spoon, transfer the samosas to the rack to drain and keep warm in the oven.
- Cook the remaining samosas in the same way, adding oil to the pan as needed. Arrange the samosas on a warmed platter and set the chutney alongside for dipping.
- Serve right away. Makes 40 samosas; serves 8 to 10.