Extremely tasty, I will definitely be making this one again. I made this because I had a butternut squash to get rid of, and I was expecting something like a sweet variation of a curry, but this was not like a curry. The squash ends up having quite a different texture than beans or lentils, it holds together surprisingly well, making the dish quite hearty. It tastes a bit like pumpkin pie, of course, but the ingredients like garlic and chicken give it a more subtle, complex flavor.
I used tomato soup instead of diced tomatoes (which I didn't have handy), and threw a few extra spices in: a teaspoon of cardamom, and a few sprinkles of cinnamon and tumeric. I'll probably use a parsnip instead of a carrot next time: it fits the flavor profile better, if not the color profile.
5 users found this review helpful
Dec. 16, 2012