(Sweet and Sour Butternut Squash)
NY Times recipe from Priya Krishna and Ritu Krishna, adapted by Debra Stoleroff
Reprinted from Plainfield Co-op Newsletter: Winter 2021
I love winter squash and am always looking for ways to cook it. I found this recipe in the NY Times. As always, I use the recipe as a guide. I play around with amounts to serve my taste preferences. Kaddu is an Indian dish which is traditionally made with stronger tasting pumpkin. I prefer to use butternut, buttercup or acorn squash, which is why I like this recipe. — Debra Stoleroff
- olive oil
- 1 teaspoon fenugreek seeds
- 1/2 teaspoon ground turmeric
- 1 medium to large yellow onion, finely diced
- 2 tablespoons minced fresh ginger
- 1/2 teaspoon red chile powder, such as cayenne
- 1/4 teaspoon asafetida (optional)
- 1 medium butternut squash (about 2 pounds), peeled, seeded and cut into 1/2-inch cubes
- kosher salt to taste
- 4 medium Roma tomatoes, cut into 1/2-inch cubes OR a 14 oz can of diced tomatoes
- 2 tablespoons lime juice (from about 1 lime), plus more as needed 2 tablespoons light brown sugar
- chopped fresh cilantro (stems and leaves), for garnish
- In a pan, over medium heat, warm the oil. Once the oil begins to shimmer, add the fenugreek seeds and cook until they start to make noise (happens quickly). Reduce the heat to medium-low and swirl in the turmeric. Add the onion and sauté until the onion starts to soften. Add the ginger, chile powder and asafetida (if using), and cook for a minute. Add the butternut squash and salt, cover and cook until the squash is tender, 10-15 minutes.
- Stir in the tomatoes, lime juice and brown sugar. Reduce the heat to low, cover and cook until the tomatoes are soft but still retain their shape. Remove from the heat. Add more lime juice and salt according to taste. Garnish with the cilantro and serve warm.
I serve the Kaddu over quinoa but it is traditionally scooped onto a piece of naan.