I had mushrooms on my mind, like an insidious song going round and round in my brain. Rather than the Italianate mushroom stew I often make to serve with polenta, I craved something with more personality, perhaps a spicy, creamy curry. Curried mushrooms, curried mushrooms, sang the inner voice. With fall weather approaching, I decided my curry also needed some autumn vegetables, for a heartier meal. Sautéed cubes of butternut squash, with their warm color, appealed to me the most — though sweet potatoes, parsnips or carrots would work, too.

Source: New York Times October 27, 2017 16:07 UTC