Butternut Squash curry

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Butternut squash like most other winter squash is an excellent source of Vitamin A (in the form of beta carotene) Vitamin C, potassium , dietary fiber and manganese.It is a also a good source of folate, vitamin B6, vitamin B1, copper and omega 3 fatty acids.One of the most abundant nutrients in squash which is beta carotene is a very powerful anti oxidant and also has anti inflammatory properties. The best way to select squash is to choose ones that are firm and heavy for their size. The rind should be hard all over and there should be no softness in any part of the rind.

An excellent method to include butternut squash in your diet other than in soups  is in the form of this curry. I loved the contrasting and interesting combination of flavors in this curry which varied between sweet, spicy and slightly bitter.It was simple and quick to make and tasted great when paired with a simple plain roti. This is one of those curries that does not even need pairing with anything, if you are in the mood for just veggies this could be had just by itself too :-)

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Ingredients and method to make butternut squash curry

4 1/2 cups butternut squash cut into 1 inch squares

1 tbsp extra virgin olive oil 

1 tsp mustard seeds

1/2 tsp fenugreek seeds (methi seeds)

2-3 green chillies cut very fine (small thai variety) (or according to taste)

salt to taste

1/4 tsp turmeric powder

2 tsp jaggery powder (or brown sugar) (optional)

2 tbsp cilantro cut fine for garnish

Heat oil in a large heavy bottomed pan, add mustard seeds to it.

When the mustard seeds start to splutter add fenugreek seeds, when they start turning a little browner, add finely cut green chillies to it.

As the chillies start to change color add the turmeric powder, saute for a quick second until the powder mixes in the oil.

Add the cut squash and salt to taste and mix well.

Let it cook on a low to medium low heat without adding water, until the squash is cooked and soft but not mushy.

Add jaggery/ sugar ( if you plan to use it ) and mix well and garnish with cilantro and serve hot.

Variations:

For those of you who do not have access to or cannot find butternut squash you can make this curry with pumpkin (or kadoo/ lal bhopla as it is known in India)

If you do not like the slight bitterness imparted by fenugreek seeds you can substitute it with equal quantity of split black gram lentil (udad dhal)

This can be made as a side dish and paired with rice and rasam or sambar to make a complete traditional Indian fare.

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