Butternut Squash is one of the most popular winter squash vegetable. It has hard, light-tan rind and golden orange flesh with a nutty taste. It can be roasted, baked or grilled. It contains no saturated fats and is rich in proteins, minerals and dietary fibers. Also it is an excellent source of Vitamin A & E.
Prep Time : 5mins, Cooking time : 10mins
1 medium butternut squash (washed, peeled and cubed)
¼ tsp mustard seeds
½ tsp cumin seeds
½ tsp fenugreek seeds
1 whole red chilly
½ tsp crushed fennel seeds
¼ tsp asafetida
1 or 2 green chillies minced
1 onion chopped
3 garlic cloves chopped
1 tomato chopped
1 tsp red chilli powder (increase or decrease as per choice)
½ tsp paprika
1 tsp coriander powder
½ tsp turmeric powder
Few curry leaves
½ slice of lemon
¼ tsp sugar
Salt to taste
Oil as required
Wash, peel and cut the squash into cubes. Keep aside.
*Make a smooth paste of red chilli powder, paprika and coriander powder with little hot water, Reserve.
Add oil in a pan and when it becomes hot, reduce heat. Tip in mustard seeds, once it splutters, add cumin seeds, whole red chilly, curry leaves, fenugreek seeds, crushed fennel seeds and asafetida. Lightly sauté and then add green chillies, onion, tomato and garlic, stirring occasionally.
Add turmeric, salt and the cubed squash. Cover and cook with half cup of water till the vegetable is 70% done. Into this, add the spice mixture paste*. Sauté till oil releases at the edges. Cook the squash till tender, adding water, if required.
Tip in sugar and hand-squeeze lime. Combine everything together. Do a taste test and adjust sweetness, spice and sour taste accordingly.
Garnish with coriander leaves or grated coconut.
The Cook’s Notes
Jaggery can be substituted instead of sugar.
Green pumpkin can be used instead of squash.