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
4 as a side dish
Small butternut squash
nigella (kalo jeera) seeds
salt to taste
cooking oil or butter (whatever you prefer, I like a combination of vegetable and olive oil)
Peel the butternut squash, scoop out seeds and cut it into small bite-size cubes
Heat the oil in a flat bottomed pan on medium heat
Add the nigella seeds
Once the seeds start to sizzle a bit in the pan (and you start to smell them releasing their flavor), add the green chili
After about 10 seconds, add the squash
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.
The squash should be about halfway cooked now. Add the turmeric and salt and stir the squash to evenly coat.
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.