by Kittee

Created on: October 25, 2007   Last Updated: December 14, 2011

Our dear friend from St. Lucia invited me and my husband over for some home cooked West Indian cuisine this past weekend. The meal he made us was absolutely incredible. One of the dishes he served for dinner was called "Talcari," which Is made with butternut squash. Talcari is served over basmati rice, or used as a dip with whole wheat pitta bread. We had it both ways and either way is delicious.

Our friend told us of an island tradition behind this butternut squash dish the St. Lucian locals call "Talcari." He began by telling us, on the anniversary of a loved one's death this meal is made for dinner, accompanied by sliced pita bread for dipping purposes. At midnight they go to the deceased person's grave and place a plate of Talcari on top of the grave. After returning from the cemetery, the family gathers around to eat more Talcari and pita bread, as a way of honoring the soul of the deceased. I love to learn about different cultures and their customs, so I'm very happy he told us of this tradition. Another reason why I'm so thankful to him is, he gave me the recipe, so I could share it with those who may be interested in trying an exotic twist to butternut squash. He was kind enough to give me all the measurements. I decided to make this last night and it turned out perfect.

Ingredients;
1 large butternut squash, peeled and diced in small cubes
1/4 cup scallions, chopped
5 cloves garlic, minced
1/4 tsp black pepper or more to taste
1 tsp salt or more to taste
1 1/2 tbs curry powder
1 tbs turmeric
1/2 cup of water
1 tbs cumin

In a large skillet, pour enough olive oil to cover the bottom of the pan. Heat oil over medium heat. After the oil is heated, add onions and scallions. Saute them for about ten minutes, or until they start to soften. Add the minced garlic to the pan and saute for an additional 5 minutes over medium heat, stirring often. Add the curry powder and turmeric to the pan. Keep stirring the spices into the vegetables, until you start smelling the aroma of the spices. Add the diced squash to everything and cover for 5 minutes, stirring occasionally. Take 1/2 cup of water and stir it into the squash. Continue to stir often while everything is cooking covering the pan afterwards. Once the squash starts to soften, stir in the cumin and start mashing it. Lower the heat to medium low and let simmer, covered. You will continue to stir and mash often, until the squash is done. You may need to add more olive oil, salt and pepper, a few times while cooking, to adjust the taste.

Talcari is best served over brown basmati rice, on top of whole wheat pita bread, or by itself.

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