Author Notes
Butternut squash is so delicious at this time of year in New England—and the color is so fitting too! I prefer to balance the sweetness of the squash with some savory Indian spices. This goes great as a side along with a dish of greens and lentils. (If you have curry powder, you can substitute the tumeric and chili with this--just add it in when you would add the tumeric.) —CafeAnna
Ingredients
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1
Small butternut squash
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1 teaspoon
nigella (kalo jeera) seeds
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1 teaspoon
tumeric powder
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1
green chili
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salt to taste
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2 tablespoons
cooking oil or butter (whatever you prefer, I like a combination of vegetable and olive oil)
Directions
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Peel the butternut squash, scoop out seeds and cut it into small bite-size cubes
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Heat the oil in a flat bottomed pan on medium heat
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Add the nigella seeds
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Once the seeds start to sizzle a bit in the pan (and you start to smell them releasing their flavor), add the green chili
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After about 10 seconds, add the squash
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Cover and let the squash cook for about 5 minutes. Give the squash a stir during this time to make sure the pieces are not sticking to the bottom of the pan. If the vegetables start getting dry, add a teaspoon or two of water.
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The squash should be about halfway cooked now. Add the turmeric and salt and stir the squash to evenly coat.
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Cover and cook until the squash is soft (about 5-10 minutes). Keep checking under the lid to make sure the squash is not getting too dry, and give it a stir and/or a splash of water as needed.
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