Author Notes
This is adapted from a recipe in Indian Home Cooking by Suvir Saran and Stephanie Lyness. It's a great Thanksgiving dish. - Miche —Miche
Test Kitchen Notes
By mid-November, I usually develop butternut squash fatigue. It's not that I don't love the traditional preparations, but after countless cheesy gratins, sweet soups and bacon-flecked sautes, I need a reprieve from all of that richness. Which is why Miche's recipe is such a revelation. This sweet and spicy dish is full of bright, fresh and intense flavors. Best of all, the complex taste belies a simple preparation. Besides searching out fenugreek seeds (which I found at an Indian grocery store here in NYC) this recipe came together in minutes. It can also be prepared ahead of time -- in fact, I found I liked it even better the second day. - sweettarte —The Editors
Ingredients
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2 - 2 1/2 lb
butternut squash
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3 tablespoons
vegetable oil
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2 tablespoons
minced fresh ginger
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1 tablespoon
minced garlic
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1 tablespoon
minced jalepeno or other hot pepper
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1/4 teaspoon
fenugreek seeds
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1/4 teaspoon
cayenne- optional
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1 teaspoon
salt, or to taste
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1 1/2 teaspoons
sugar
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1 tablespoon
lime juice
Directions
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Cut squash in half lengthwise. Scrape out seeds and peel with vegetable parer. Cut into 1/2 to 3/4 inch dice.
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Heat oil in large wok or frying pan over medium-high heat. Add ginger and garlic and stir for one minute. Add chile, fenugreek and cayenne, if using, and stir for 30 seconds.
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Add squash and stir to coat with spice mixture. Stir in salt and sugar. Turn heat down, cover and cook until tender, about 30 minutes, stirring every five minutes or so and adjusting heat as needed. It should brown a little, but not burn.
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When squash is cooked through, sprinkle with lime juice and mash slightly with a fork. Taste and add salt if needed. Serve hot, warm or room temperature.
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