Fall { Seasonal Entertaining at home. Part-II }

Rang Decor Readers were introduced to the first of the {Seasonal Entertaining at home} posts few weeks back with how I usually put together a table for guests during Fall.

Continuing our Food & Entertaining Series with our Guest Blogger Manju Mahadevan.

Manju is the blogger behind Cooking Curries, a food blog dedicated to cooking from scratch, avoiding processed food, eating more organic, seasonal, local food and introducing and developing a more cleaner habit into everyday eating.

A food philosophy that I believe in, so I knew she would be the perfect fit to Guest Blog about Seasonal Entertaining for Rang Decor.

Manju loves experimenting with seasonal produce and giving it an Indian spin with a touch of spice.

So here I am handing over the post to her…

Garam Masala Butternut Squash Crostini with Cilantro-Sage Chutney

When Archana asked me to make something as a fall feature – something that was fall and Indian-inspired, it was right up my alley. Especially so, as this season I have been experimenting with the seasonal produce and trying to spice it up a little bit.

This Garam Masala spiced Butternut Squash Crostini is the perfect example of an appetizer for fall entertaining that has an ethnic element to it. I have combined the squash topping with the sage chutney drizzle – a classic combination of squash and sage.

The garam masala spiced butternut squash has potatoes in it too and is inspired by the very traditional samosa filling that is usually made with potatoes and peas. A nice and crusty sourdough makes for the ultimate bed for this spicy flavorful topping and chutney.

Garam Masala Spiced Butternut Squash Crostini with Cilantro – Sage Chutney – The Recipe

Ingredients:
1/2 loaf sourdough bread
2 - 3 tbsp butter
2 tbsp minced cilantro
For the Butternut Squash Topping
1 tbsp olive oil
1/2 tsp cumin seeds
1/2 red onion, chopped
1 thai green chilli, minced
1/4 tsp turmeric powder
1 tsp crushed ginger – garlic
2 yellow potatoes, peeled and cubed
1 cup cubed butternut squash
1/4 cup water
1 tsp garam masala
salt, to taste
crushed black pepper, to taste

For the Cilantro – Sage Chutney
1/2 cup cilantro
7-8 sage leaves
1/2 Thai green chilli
1/2 tsp powdered cumin
salt, to taste

Method
To make the Butternut Squash Topping
Heat the olive oil in a pan over medium heat. Add the cumin seeds, when they become fragrant, throw in the onion, green chilli, turmeric and crushed ginger – garlic. Sauté till the onion turns color.
Now add the potatoes and the squash and mix well. Add the water and cook covered for a few minutes till the potatoes are soft. Cook for some more time, keeping the pan uncovered, till all the water evaporates.
Add the garam masala, salt and pepper and mix well. Remove from heat and keep aside.
To make the chutney
Grind all the ingredients in a food processor with a little water to form a smooth paste with a chutney like consistency.
To Assemble
Slice the sourdough bread at an angle to form the crostini base. Heat a skillet and toast the bread slices with a little butter on either side.
Top each slice with a little of the squash topping, spoon over some chutney and arrange in a serving plate.
Sprinkle the minced cilantro on top before serving.