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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
Serves 4 as a side dish
Small butternut squash
teaspoon nigella (kalo jeera) seeds
teaspoon tumeric powder
salt to taste
tablespoons 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.
- This recipe was entered in the contest for Your Best Butternut Squash