Tuesday, January 6, 2015

Butternut Squash- Sautéed

The first thing that comes to mind when I see butternut squash is soup- a lovely sweet and savory, thick and creamy soup, with a hint of nutmeg, topped off with toasted sunflower seeds- mm, mm, good, especially during those cold winter days! 

I also quite like our Indian style of simply sautéing this fruit (or vegetable, if you will) with some cumin, mustard and fennel seeds, and salt and slit green chilies. The more popular version is made with pumpkin (kaddu ki sabzi), that goes real well with puris/poories, or alongside some plain rice and dal

Without further adieu, here's the recipe for sautéed butternut squash:


1. Butternut Squash- cubed, 2-3 cups (now available all chopped and clean and ready to use)

2. Cooking oil- 3-4 tablespoons (if you want it to taste good, gotta put that grease!)

3. Mustard seeds- 1/2-1 tsp

4. Cumin- 1/2-1 tsp

5. Fennel seeds- 1/2 tsp

6. Asafoetida (hing)- a pinch (or more, if you like)

7. Fenugreek (methi) seeds- 1/2-1 tsp

8. Turmeric powder- 1/2 tsp

9. Green chilies- 3-4 (or more, or less) slit lengthwise

10. Salt per taste

11. Sugar (optional)- 1/2-1 tsp 

12. Red Chili powder (optional)- 1 tsp

Butternut Squash ready to use


1. Take a kadhai/wok or pan, add 3-4 tbs of cooking oil, and get the heat going.

2. Splutter asafoetida (hing), mustard seeds, cumin, fennel seeds, and fenugreek (methi) seeds, followed by 1/2 tsp of turmeric powder. 

The Spices (turmeric not yet added)

3. Next throw in the cut butternut squash and the slit green chilies, and start sautéing. While doing so, add salt per taste. I like to add a tsp of sugar to this, as well as red chili powder (coz I like everything with a kick!). Continue stirring, mixing, and sautéing until all the squash is evenly coated with the spices and oil. Sprinkle some water, so as to aid in softening of the squash, cover with lid, and simmer for 15-20 minutes.

Cooking has begun

4. After 15-20 minutes, uncover and stir carefully so you don't err, squish the squash! Give it a taste, and if you think it needs to be cooked further (it most likely shouldn't), then cover again and cook for an additional 5-10 minutes. Adjust salt and sugar if needed. And it is now ready to be served!

Sautéed Butternut Squash 

It goes real well with any kind of bread, or alongside some plain rice and lentils, or with yogurt too. Of course, you can always eat as it is. I love the sweet element in this dish, that balances so well with the saltiness as well as the heat (green chilies and/red chili powder). And of course, the color is simply beautiful!

Sautéed Butternut Squash with Indian chapati 

Closer look at the deliciousness! 

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