Autumn Butternut Squash Special

Butternut Squash is a "winter squash", and is found in abundance between September and October. The nickname comes because of their long shelf life of roughly one month, keeping them handy for the colder weather. Though we’re lucky enough to enjoy squash year-round in California, most special preparations appear on festive tables for family celebrations during their harvest season. Plus, their high concentrations of vitamin A, vitamin C, iron, riboflavin, and fiber make them quite a powerhouse of nutrition and a welcome addition to any autumn or winter menu.

This recipe came to me from our nephew Sunil and his wife Manjula, who had made this delicious preparation for us when we visited them in Minnesota, few years ago, in Autumn (Fall). The wonderful taste of various flavors (sweet, spicy, tangy, and salty) tickled my senses. I loved it so much, and asked how it was made. They lovingly and eagerly shared the recipe with me. The original recipe she gave me was from a bellaonline article. This is a tried and tested recipe for sure!

This dish makes its appearance on my table every once in a while, especially in the fall and winter. Of course over the years, I do play with the spices and use different spices each time. I might use garam masala sometime, and sambhar powder, another time or pavbhaji masala yet another time. Now you can make it your own and see what I mean!

Butternut Squash Special

Recipe Serves 6 - 8

Ingredients:

2 lbs Butternut Squash peeled and cut into 1" cubes

1 cup raw Cashews

2 shallots, thinly sliced (optional)

1 garlic clove, finely minced (optional)

1/2" piece of ginger, finely minced

2 sprigs of curry leaves

1 tsp mustard seeds

a pinch of Asafoetida/hing

3 - 4 dried red chillies broken

1 tsp coriander/dhania powder

1 tsp Turmeric /Haldi

1 tsp garam masala pd

2 tsp cumin pd/jeera pd

a pinch of fenugreek /methi pd (optional)

1 cup freshly squeezed orange juice

1 tsp soft dark brown sugar or jaggery

salt and pepper to taste

ghee or unsalted butter

freshly chopped cilantro / coriander leaves

Steps:

1. In a large pan, on medium heat, add 1 tbsp ghee. When hot, add the cashews and stir fry till golden brown. Remove and drain on a paper towel. Keep aside.

2. In the same pan, add 1 tbsp ghee, when it melts and is hot, add in the mustard seeds.

3. After the spluttering stops, reduce the heat and add in the curry leaves, fenugreek pd and asafoetida.

4. Next, add in the thinly sliced shallots and stir fry till slightly browned.

5. Add in the ginger, garlic and red chillies. Next add in the spices (ground coriander, ground cumin, turmeric, black pepper and garam masala.

6. Finally add in the butternut squash and mix well to combine all the ingredients. Reduce the heat. cover and cook 6 - 8 minutes, until the squash is just tender.

7. Remove the lid and gently stir in the orange juice and sugar or jaggery.

8. Let the butternut squash turn golden brown and caramelize. This may take 5 - 8 minutes.

9. Add the cashews and mix well. Garnish with finely chopped cilantro / coriander leaves.

10. Serve hot with chapathis or puri.

Notes:

This dish can be made with acorn squash, delicata squash, sweet potatoes, yams or even with pumpkin and tastes just as good.

Some alterations I made to the original recipe I got:

Even though the original recipe had shallots (onion) and garlic, I do omit it on festival days and it tastes just as good, that's the reason it is marked optional in mine. I like that it can be made on Pooja days as well.

Also, instead of methi powder, I just add a half teaspoon of methi seeds in the seasoning along with the mustard seeds.

You can play with different spices as well. I have used different blends like sambhar powder, pav bhaji masala, or assorted mixes of spices. Of course, you can also make it with the original recipe, posted exactly as I received it.