Butternut Squash, North Indian Style (Vegan)

[Guest guest]

This recipe suits this time of year, and it fits our theme of *hot and spicy*

admirably. The

amount of cayenne is of course up to you ;=) but I wouldn't stint.

 

This dish, for four people, would normally use a local kind of squash and would

get its

sour taste from mango powder and its sweetness from jaggery. I use what I have

available

and on hand all the time.

 

BUTTERNUT SQUASH, NORTH INDIAN STYLE (VEGAN)

 

2 lbs butternut squash, peeled/shelled, seeded and cut into 1 to 1-1/2 inch

pieces

2 Tbsp canola oil (or as little as you can get away with)

1/2 tsp fenugreek seeds

1/2 tsp ground asafetida

1 Tbsp ground coriander

1/2 tsp cayenne (or to taste)

salt to taste

2 tsp lemon juice

3 Tbsp. brown sugar

 

Prepare the squash and set aside. Heat the oil in a large skillet over

medium-high heat and

toast the fenugreek seeds to a darkish colour (a few seconds only) and add the

rest of the

spices and stir. Add the squash and continue to stir for around three minutes to

coat the

squash in the spicy oil mixture. Lower heat, sprinkle salt, stir, and cook in

the covered

skillet until the squash is done - around 12 to 15 minutes. It should not be

mushy.

 

When the squash is just tender, sprinkly on the lemon juice and raise the heat a

little. Stir

for a couple of minutes and add the sugar. It will coat the vegetables in a

syrupy glaze in

another two or three minutes.

 

Serve with rice and other dishes such as sauteed spiced spinach, or more simply

with

Indian bread and condiments for a lighter meal.

 

Enjoy.

 

Pat

[Guest guest]

This sounds yummy, Pat, and I suspect lazy people like me can use frozen

butternut squash chunks.

 

Sherry

 

At 07:41 AM 11/1/2005, you wrote:

 

>This recipe suits this time of year, and it fits our theme of *hot and

>spicy* admirably. The

>amount of cayenne is of course up to you ;=) but I wouldn't stint.

>

>This dish, for four people, would normally use a local kind of squash and

>would get its

>sour taste from mango powder and its sweetness from jaggery. I use what I

>have available

>and on hand all the time.

>

>BUTTERNUT SQUASH, NORTH INDIAN STYLE (VEGAN)

>

>2 lbs butternut squash, peeled/shelled, seeded and cut into 1 to 1-1/2

>inch pieces

>2 Tbsp canola oil (or as little as you can get away with)

>1/2 tsp fenugreek seeds

>1/2 tsp ground asafetida

>1 Tbsp ground coriander

>1/2 tsp cayenne (or to taste)

>salt to taste

>2 tsp lemon juice

>3 Tbsp. brown sugar

>

>Prepare the squash and set aside. Heat the oil in a large skillet over

>medium-high heat and

>toast the fenugreek seeds to a darkish colour (a few seconds only) and add

>the rest of the

>spices and stir. Add the squash and continue to stir for around three

>minutes to coat the

>squash in the spicy oil mixture. Lower heat, sprinkle salt, stir, and cook

>in the covered

>skillet until the squash is done - around 12 to 15 minutes. It should not

>be mushy.

>

>When the squash is just tender, sprinkly on the lemon juice and raise the

>heat a little. Stir

>for a couple of minutes and add the sugar. It will coat the vegetables in

>a syrupy glaze in

>another two or three minutes.

>

>Serve with rice and other dishes such as sauteed spiced spinach, or more

>simply with

>Indian bread and condiments for a lighter meal.

>

>Enjoy.

>

>Pat

 

 

 

[Guest guest]

> This sounds yummy, Pat, and I suspect lazy people like me can use frozen

> butternut squash chunks

 

Why not! And also, if you're very very careful not to overcook, leftover roasted

butternut

squash? (Of course, that would be ticky to incorporate the spices without making

the

squash mushy, but certainly worth a try.) But yeah, the frozen. Of course.

 

Best love, Pat