Curry for Chevre Croquettes: 2.12.10

10 lbs peeled butternut squash, medium dice, roasted with oil, salt & pepper
3 large spanish onions, medium dice
1 1/2 cups toasted pinenuts
1 1/2 cups vanilla steeped raisins
1 cup brown sugar
3 Tbsp microplaned ginger
3 Tbsp madras curry powder
1 bunch cilantro, chopped
salt to taste
1/3 cup canola oil

- sweat the onions in canola oil until soft
- add nuts, raisins and curry powder and saute 2 minutes
- add remaining ingredients minus cilantro and cook 15 minutes
- remove from heat and stir in cilantro