My choice this month and I chose Winter Squash. That would include butternut, pumpkin, acorn, delicata, hubbard, and spaghetti squash (to name a few). I love butternut so that is what I worked with.

IF you have read my blog in the past you know I love ethnic cuisine – Indian, Asian, Latin American – and I love to cook it. Using the butternut I made Thai butternut and chicken curry.

My cookbook collection includes everyday asian which is where I found the recipe but it is also available on The Williams Sonoma website. The recipe is here. It calls for pumpkin or butternut.

It was OKAY. I liked it but I didn’t LOVE it. I think the butternut was too sweet for a curry. But that’s just my humble opinion. I don’t think I’ll make it again.

More winter squash recipes from:

Kayte

Ulrike

Peggy

Next veggie: Any fresh produce for November 5th

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