Roasted Pumpkin Stew with Yogurt and Indian Spices | James Beard Foundation

Name: Roasted Pumpkin Stew with Yogurt and Indian Spices | James Beard Foundation
Total time: 90 min
Ingredients: 8 cloves garlic, peeled and very thinly sliced; 1 tablespoon minced ginger; 1 tablespoon garam masala; 1 small sugar pumpkin or butternut squash, about 3 pounds, peeled, seeded, and cut into 1-inch cubes; 1 bulb fennel, trimmed and cut into large dice; 1 pound fingerling potatoes, scrubbed well; 12 to 16 shallots, peeled but left whole; 1 pound wild mushrooms, such as chanterelles or black trumpets, cleaned and trimmed; Coarse salt; freshly ground black pepper; 1/3 cup peanut oil; 2 cups dry red wine; 2 tablespoons balsamic vinegar; 2 tablespoons honey; 2 cups rich veal demi-glace; 1 cup plain whole-milk yogurt; Salt; 1 bunch fresh mint, stems removed, minced

www.jamesbeard.org

When Stan Frankenthaler came to the Beard House he served this rich, fragrant stew under a sliced rack of roasted venison, but it can stand on its own as a wintry, vegetable-based entrée.

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Ingredients

8 cloves garlic, peeled and very thinly sliced
1 tablespoon minced ginger
1 tablespoon garam masala
1 small sugar pumpkin or butternut squash, about 3 pounds, peeled, seeded, and cut into 1-inch cubes
1 bulb fennel, trimmed and cut into large dice
1 pound fingerling potatoes, scrubbed well
12 to 16 shallots, peeled but left whole
1 pound wild mushrooms, such as chanterelles or black trumpets, cleaned and trimmed
Coarse salt
freshly ground black pepper
1/3 cup peanut oil
2 cups dry red wine
2 tablespoons balsamic vinegar
2 tablespoons honey
2 cups rich veal demi-glace
1 cup plain whole-milk yogurt
Salt
1 bunch fresh mint, stems removed, minced