Braised Butternut Squash with Dried Apricots, Raisins, and Madras Spices

Name: Braised Butternut Squash with Dried Apricots, Raisins, and Madras Spices
Yield: Serves 6 as a side dish
Ingredients: 1/4 cup, dark raisins; 1/4 cup, dried apricots, cut into 1/4-inch strips; 1/2 cup, dry red wine; 3 tablespoons, olive oil; 1 tablespoon, minced fresh ginger; 1 medium clove, garlic, minced; 1 , large Spanish onion, chopped coarse; 1 , red bell pepper, stemmed, seeded, and cut into 1/4-inch dice; 1 , serrano chile, or jalapeño chile, stemmed, seeded, and minced (can use more if desired); 1 1/2 pounds, butternut squash, peeled, seeded, and cut into 1/2-inch chunks; 1 teaspoon, ground cinnamon; 1 teaspoon, ground cumin; 1 teaspoon, ground coriander; 1 teaspoon, brown mustard seed; 2 teaspoons, curry powder; 2 cups, low-sodium chicken broth; , Salt and ground black pepper; 1/2 cup, minced fresh cilantro leaves

Side Dishes
Vegetables

Appears in Cook's Illustrated January/February 1996

Braising enhances the deep flavors of winter's squashes and root vegetables.

SERVES 6 as a side dish

TIME 50 minutes

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