Butternut Squash is very similar to the edible Pumpkin (Kaddu) we get in abundance almost all year round in India. I am sure someone will correct me if I am wrong. At least in the UP you would be served almost at every religious festivity. It is cheap and so easy to cook that it is a good vegetable to prepare for larger gatherings in the villages. My favourite recipe is from my maternal family home.
Butternut Squash has become very fashionable lately. Lots of chefs on the TV are using it, some in the salads, others mixing it with various meats as a tenderiser or a sweetener. Because of its resurgence it is freely available in the supermarkets of UK. It looks rather grand but tastes exactly like the Kaddu in India. As it is smaller it is very convenient to use up the whole, some as a vegetable and the remainder for salad.
- One Butternut Squash cut in to 1 inch chunks. I leave the skin on as it keeps the pieces together and has its own taste.
- 3 tbsf Oil
- 1-2 dried whole red Chilli
- ½ tsf Methi seeds (fenugreek seeds)
- ½ tsf Haldi (turmeric)
- 1 tsf Salt
- 1 ½ tsf Mango Powder (Amchur)
- ½ tsf Sugar
- In a wok heat the oil.
- When it is hot add the Methi seeds till they turn dark brown (not black).
- Crush the whole dried red chilli into 2-3 pieces and add to the oil and let it brown.
- Now add the haldi and salt and mix it for 1-2 minutes.
- Add the Butternut Squash pieces, mix well with the above ingredients.
- Add 2-3 tablespoonful of water cover and cook in low heat for 10 minutes.
- Add Mango powder and sugar. Mix well and cover the wok and cook for another 10-15 minutes or till the Butternut Squash can be cut with a blunt spoon. It there is too much fluids remove the cover and let the water evaporate.