A few weeks ago, I mentioned the struggle I’d been having with vegetables. Our relationship had been splintered for some time, and as I think back, it was probably close to a year ago that they began to feel tepid on my tongue. When pregnancy came, my normal proclivity for nutritious foods was replaced by a powerful urge to eat cheesy nachos, Klondike bars, and nearly every other processed food available. I was thankful for my prenatal vitamins, which helped bridge the gap, but I was not at all satisfied with what I was eating.
Though I bounced back rather quickly after giving birth to my daughter in 2010, things have been slower the second time around. Exercise has been difficult, sometimes painful, and I’ve had a hard time getting my diet back on track. My days are much more challenging now with two, and I’ve also found myself slipping in and out of depression. There is so much good in this current season, so much to be thankful for, but the demands are great and the temptation to forego caring for myself so that I can attend to the needs of others is strong.
After mentioning my poor eating habits here on the blog, they have surprisingly been turning around. Perhaps getting it out in the open was all the kick in the pants I needed, but it’s like I’m discovering them anew. A carrot’s sweetness, the bite of a radish, bitter greens – my appreciation has returned, and I’m eager for more. After soliciting your ideas via Facebook and Twitter, I received several helpful vegetable preparation suggestions. The one that stood out to me most prominently came from my sister, Laurie, and today’s recipe is my interpretation of her concept.
From the moment I read that she enjoys sautéing squash with a bit of curry, I couldn’t get the idea out of my mind. She used a paste, but since I had curry powder in my kitchen already, I decided that would suffice. Onion seemed an appropriate pairing, and the mint yogurt sauce a cooling companion. The final result is a side dish that is flavorful and easy to prepare. This is the type of recipe that gets me excited to start eating vegetables again!
- 1/2 cup plain Greek yogurt
- 3 tablespoons finely minced fresh mint leaves
- 1 teaspoon extra virgin olive oil
- 3/4 teaspoon freshly squeezed lemon juice
- 1/8 teaspoon freshly grated garlic
- 1/4 teaspoon kosher salt
- Freshly ground black pepper
- 1 1/2 tablespoons olive oil
- 1 cup medium-diced white or yellow onion
- 2-3 medium yellow squash, cut into bite-size pieces (about 4 cups)
- 2 1/2 teaspoons yellow curry powder
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- In a small bowl, stir the sauce ingredients together until well combined. Taste and adjust seasonings as desired. Set aside to allow the flavors to develop while you prepare the squash.
- Heat a large skillet over medium high heat, then add the olive oil, diced onion, and a pinch of salt. Sauté for about 3-4 minutes, then add the squash, curry powder, salt, and pepper and cook 4-5 minutes more until the squash is just tender (don’t overcook!). Adjust seasonings as the dish cooks to suit your preference.
- Serve the squash immediately with a dollop of mint yogurt.