Simple, flavorful and very easy to make. This recipe is a bit sweet and on the tangy side since I added some tamarind extract to jazz it up a bit. The consistency is a little heavy so a few pieces per person is usually sufficient. A small squash can serve about 4 people. Goes well with rice and yogurt/curd.
Curried Butternut Squash
Ingredients:
- Butternut Squash - 1, small, cubed
- oil - 1 tsp
- urad dal - 1 tsp
- channa dal - 1 tsp
- mustard seeds - 1 tsp
- cumin seeds - 1 tsp
- dry red chilly - 2
- asafoetida - 1/4 tsp
- curry leaves - 4
- tamarind - 1 tsp, concentrate
- red chilly powder - 1/2 tsp
- turmeric powder - 1/4 tsp
Instructions:
- Heat oil in a pan. When hot, add both the dals and fry until light brown.
- Add mustard seeds and after they pop, add cumin seeds, asafoetida, dry red chilly and curry leaves.
- Add the diced squash and tamarind extract. Cover and cook for about 10 - 15 minutes until tender.
- Add the red chilly and turmeric powder, saute for about 2 minutes.
- Serve with rice!
But how do you even cut it – every time I’ve tried to make anything meaningful out of this squash, I get frustrated trying to work through the ridiculously tough skin and cubing it.
But if you halve it, and roast it in the oven with an olive oil drizzle, salt and pepper – it gets so tender – pureeing it for soup gets easier.
I bought a small one, about the size of my palm so I din’t have too much of a tough time. I’m going to try roasting it next!! N makes a face whenever I make squash, so I usually hide it in some pulusu (kozhambu) type thing.
i meant the size of my hand, not palm.
I tried the squash the other day and it came out AWESOME! Really good spin on something that’s generally so boring to work with!
Thanks! Glad you liked it! =)