Yesterday afternoon, I was going thru my refrigerator to see what I could have for lunch and I had only mango dal. I knew I did not have many veggies in my crisper and was going thru my freezer to see if I had any vegetables I could use up to make a subzi. Then I saw this butternut squash, helpless staring at me and begging me to cook it as soon as possible. I had this squash in my pantry for over six weeks! I bought it month and half ago, before last marathon to make butternut squash soup. Cutting the squash is such a pain that I kept on postponing it. For the last marathon, I eventually bought some diced butternut squash and made the soup. Yesterday was its lucky day! Since I had some leftover dal in the fridge, I made some fry/curry with the squash.
Butternut Squash Curry
Ingredients
- 2 tbsp Oil
- ½ medium sized Onion sliced or ½ cup chopped Onion
- ½ tsp Cumin / Jeera
- 5 Curry Leaves
- 2 tsp Ginger Garlic paste
- 1 – 2 tsp Coriander Powder
- 1 ½ tsp Chili Powder adjust to taste
- 1 tsp Salt adjust to taste
- Turmeric
- 1 small to medium sized Butternut Squash diced or 3 ½ cups 1 lb. diced Butternut Squash
- 2 medium Green Chilies or small Green chilies
- 1 – 1 ½ tbsp dry roasted Sesame Seeds to be powdered
- Cilantro to garnish
Instructions
- Peel the squash using a knife. Peeling it with a peeler doesn’t work. The skin of the squash is very thick and hard to peel with a peeler.
- Cut the squash into two cylinders. Then cut open each cylinder and scoop out the seeds and the fibrous stuff from the squash. Dice it into 1 ½” cubes. This will take about 10 minutes.
- Heat oil in skillet and add cumin and onion. Cook the onions until light brown.
- Add ginger garlic paste and sauté for a minute or two.
- Add coriander powder, chili powder, salt, turmeric and mix well.
- Add diced squash; stir the pieces to coat the spice. Cover and cook for 3-5 minutes until the squash is lightly roasted in the spices. Add about ¼ cup water, cover and cook until the squash is tender. It cooks very fast.
- Remove cover, add sesame seed powder, green chilies and sauté until done.
- Garnish with cilantro and serve hot with rice. I noticed that it tasted very good when hot and was not as good when cold. So, serve the curry hot.
Vardhini says
I have used squash only in very few limited ways .. I need to experiment more .. thx for sharing the recipe. Looks easy and colorful.
Vardhini
VardhinisKitchen
Raji says
It’s really a pain to peel the butternut squash..using already diced ones saves time.
Nice curry and really like the addition of sesame.
vaishali sabnani says
never used this…wondering have I seen it??..Is this petha?new to me.
MySpicyKitchen says
Vaishali, it is not petha. It tastes like yellow/orange pumpkin and looks like a bottle gourd but orange in color. This is how it looks http://en.wikipedia.org/wiki/Butternut_squash
Priya says
I know how hard to peel the butternut squash,thats y i’ll keep aside and ask my H to peel..Curry looks super delicious,love the addition of sesame..
Pavani says
Butternut squash curry looks yumm.. I’ve let butternut squash sit in my pantry for months too, but the good thing is it doesn’t go bad. Will have to try your version next time.
suparna says
Lovely colour of the curry 😛 the curry and rice and dal is such a filling and healthy combo
harini-jaya says
I love squashes and pumpkins for their color.so refreshing!! And addition of sesame powder is new!!
Priya (Yallapantula) Mitharwal says
Yum, looks superb and delicious 🙂
sushma says
Nice recipe Usha
Suma Gandlur says
Looks very colorful.
Urmi says
Very nice, unique and interesting recipe. Butternut squash curry looks delicious, yummy and tempting. Wonderful presentation.
You are welcome in my blogs.
Mom chef says
looks delicious.. I make it sans onion- garlic but am sure those would have added to the taste !
@ Vaishali – this is called Kaddu / Lal Bhopla in hindi..
veena says
colour is too inviting!!!!delicious too