Posted on 11/24/2020 at 02:00 PM by Madhu Gadia
In my house, this dish was made during festivals and served with puri or kachori (fried breads). Winter squash cooked in this style is my personal favorite. In India, we always used the pumpkin to make this recipe, but a good cooking pumpkin, such as pie pumpkin, is not always available in the USA. So I find butternut squash is an excellent substitution. The fenugreek seeds give this recipe a unique flavor.
1 small butternut squash (2 pounds)
2 teaspoons vegetable oil
1/4 teaspoon cumin seeds
1/8 teaspoon fenugreek seeds
1/2 teaspoon turmeric
3/4 teaspoon salt
2 teaspoons coriander powder
1/2 teaspoon cayenne pepper (optional)
2-3 dried whole red chilies
1/3 cup water
1 tablespoon lemon juice
2 tablespoons sugar
Peel and cut butternut squash in half. Scoop out and discard the inside seeds and threads. Cut into about 1-inch pieces. Rinse, drain and set aside. Alternate, see *note below.
In a frying pan heat oil on medium-high heat. Add cumin and fenugreek seeds and cook for a few seconds until the seeds are golden brown. Add dried red chilies and stir.
Add the chopped squash, turmeric, salt, coriander powder, cayenne pepper, and water. Stir to mix. Cover with a lid and bring to a boil. Reduce heat and simmer for 15–18 minutes until the squash is soft to the touch. Stir occasionally.
Mash the squash with a potato masher or large spoon. Add lemon juice and sugar. Simmer for 5–7 minutes. Transfer to a serving dish.
*Note: If you find the squash hard to cut, purchase pre-cut squash. I often microwave the whole squash for 5 minutes, let it cool to touch. Now it's easy to peel and cut.