Butternut Squash is one of my favorite vegetables. It's so versatile, it can be roasted, sautéed, toasted or puréed into a soup. It can also be mashed and used in casseroles, breads, muffins, and pies.
This recipe is the perfect as a side dish with any meal or eaten on it's own.
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Ingredients
- 1 Medium Butternut Squash, peeled and cubed
- 1 Tablespoon Vegetable oil or Ghee
- 1 Teaspoon Mustard seeds
- 1 Tablespoon Grated/minced fresh Ginger
- 3-4 Curry Leaves (Optional)
- 1-2 Green Chillies chopped
- 1/2 Teaspoon salt
- 1/4 Teaspoon Turmeric powder
- 1 Tablespoon Brown Sugar
- 1/2 Cup Water
- 1/2 Teaspoon Each ground coriander and cumin (Optional)
- 1 Tablespoon Lemon Juice
- Chopped fresh Cilantro (coriander) for garnish (Optional)
Ingredients
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Instructions
- Heat the oil/ghee over medium heat in a large, heavy pan.
- Add the mustard seeds and cook until they begin to pop.
- Add the ginger, curry leaves, chillies, turmeric and salt. Cook for 1-2 minutes - stirring constantly.
- Add the chopped butternut squash and the brown sugar and stir until the butternut squash is all coated with the spice mixture.
- Pour in the 1/2 cup water. Cover and cook on medium low heat, stirring occasionally. If the squash seems dry, add a couple of tablespoons of water.
- Cook for approximately 15 minutes. The squash should be fork tender.
- Add in the lemon juice, coriander & cumin powder and stir.
- Transfer into a serving dish and garnish with fresh chopped cilantro/coriander.
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