Savory Pumpkin & Squash Recipe Challenge Recipe #10
This recipe came to me (Melissa, yours truly) via the colors of sugar maple trees. I miss them from when I lived in New England. There is one small sugar maple that I discovered in my neighborhood here in Austin. I have been driving out of the way to watch it turn. The colors you’ll work with making this stew will be suggestive of the end of harvest, and the turning of the sugar maples. Very hearty, healthy, pretty, and served with naan, this lovely stew is Fall for your taste buds. Leave out the sausage and you’ve got a vegan, vegetarian, and dairy-free dish (stew only). My other recipe for this challenge can be found here.
Harvest Gold Curry Stew With Chicken Apple Sausage & Homemade Naan
Harvest Gold Curry Stew (Vegan if Chicken Sausage is omitted)
- 3-5 large or 6-7 small gold potatoes, cubed medium or large (your preference)
- 1 peeled sweet potato, cubed
- 1 peeled small butternut squash, cubed
- 1 peeled rutabaga, cubed
- 3-4 carrots, sliced medium
- 3-4 stalks celery, sliced medium
- 2 cups applesauce
- 1 can pumpkin puree
- 2 tablespoons curry powder
- 1 pound smoked sausage (chicken apple or other)
- Salt & pepper to taste
- Chopped fresh parsley to garnish
- Combine all vegetables in the slow cooker, cook on high setting 2 hours.
- Add curry powder to applesauce and pumpkin puree, combining well.
- Add applesauce pumpkin curry mixture to slow cooker and stir to coat the vegetables. Switch to low setting 4 hours (or high for 2)
- Add sausage (whole) to top of mixture. Continue cooking on low setting 1-2 hours, checking vegetables for tenderness.
- Remove sausages, slice, and return slices to slow cooker. Stir to combine throughout, and serve topped with fresh parsley.
Optional: Add a dollop of plain yogurt to on top to temper the heat of the curry. For a brothy stew, add 1/2 – 1 cup of water to your desired consistency.
- 1/4 cup warm water
- 1 tablespoon sugar
- 1 package or 2 1/4 teaspoons active dry yeast
- 3/4 cup warm milk
- 3/4 cup plain yogurt
- 4 cups flour
- 1 teaspoon Kosher salt
- 1 stick melted butter, for brushing
- 4 cloves garlic, minced
- Combine the yeast, sugar, and water in a prep bowl for about 10 minutes to allow the yeast to bloom. Meanwhile, whisk flour and salt together in a large bowl.
- Create a well in the center of the flour mixture.
- Whisk the warm milk and plain yogurt into the yeast mixture until well-combined.
- Pour milk and yeast mixture into the well in the flour mixture. Stir until a dough is formed, then turn out onto a lightly floured surface. Flour your hands to handle the dough.
- Knead until smooth, about 3-4 minutes. Transfer the dough to a large, lightly oiled bowl and cover loosely with a kitchen towel. Let rise at room temperature, or on the proof setting in your oven until doubled in size, about 1 hour.
- Turn the dough out onto a floured surface. Knead briefly into a disc and cut the dough into 12 equal-sized pieces. Roll each piece into a ball.
- *If cooking on the stove, heat a large, heavy-bottomed (preferably cast iron) skillet over very high heat. Roll each dough ball out until it is about 1/4 inch thick and approximately 6 inches wide. Brush the dough lightly with butter and place one at a time onto the hot skillet and cook until large bubbles form on the surface, about 2 minutes. Flip the dough and cook the other side until browning, about 1-2 more minutes.
- *If cooking on the grill, use the same method as step 7, just directly over coals or flame. This is my preferred method when the weather cooperates.
- Stack the cooked naan on in a container and cover with a towel to keep warm as you cook the remaining naan.
- Add the minced garlic to the remaining melted butter. Brush the warm naan with the garlic butter (scooping out some of the garlic to sit on top). Serve warm.
Note: Freezes well, and re-heats from frozen in the oven or toaster oven at 350 F until warmed through, about 5 minutes.