I tried to cook a butternut squash curry, and I feel that the squash wasn't exactly "infused" with the sauce. I've had similar experiences with making gratin, and I feel I may be making the same mistake.
As for the recipe, it is basically:
- heat up butter, cook garlic and ginger.
- throw in curry powder, after a minute add in the squash + cream.
- bring the mixture to a boil, then cover and lower the heat.
- cook around 20 min, then uncover and raise the heat for 5 min.
The result was very tasty, so it wasn't a failure, but I felt like the dish came in two parts: the sauce, and the squash. They didn't really 'join forces' so to speak, which is something that I feel is a hallmark for a good curry (squash, pumpkin, etc). To try and be more explicit I expected the squash chunks to be more creamy and moist. Mine seemed to resemble a baked potato in terms of texture, a little dry and grainy. The flavors also seemed to remain separate (most of the flavor being in the sauce), whereas I was expecting the sauce/flavor to be absorbed by the squash.
Side note: the recipe asked for coconut milk, and I used whipping cream and water as a substitute, hope that wasn't the culprit...