Best Bengali Butternut Squash Recipes

Bengali Butternut Squash image

Provided by Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 17

3 tablespoons vegetable oil
Large pinch ground asafoetida*
1 bay leaf
1/2 teaspoon panch phoran*
1 to 2 mild dried red chiles
1 small onion, chopped
1/2 teaspoon ground turmeric
2 teaspoons ground cumin
1 heaped teaspoon ground coriander
Kosher salt
Sugar
2 teaspoon ginger paste** (make your own by crushing or blending fresh ginger to a rough paste, adding water, if necessary, to loosen)
1 pound 2 ounces butternut squash, peeled, seeds removed, flesh cut into 1 1/2-inch cubes
1 cup boiling water
8 ounces canned chickpeas, drained and rinsed
1 teaspoon ground garam masala
1 teaspoon ground fennel seeds

Steps:

Heat the oil in a large non-stick pan over a medium heat. Add the asafoetida, bay leaf, panch phoran, and chiles, and fry for 1 to 2 minutes, stirring well to combine.
Add the onion, stir to coat in the spices, and fry for 2 to 3 minutes, or until softened and golden brown.
Add the ground turmeric, cumin and coriander, the salt, sugar, and ginger paste, and stir well. Add a splash of water, stir, and cook for another 1 to 2 minutes.
Add the butternut squash pieces and the boiling water. Bring the mixture to a boil, then reduce the heat to a simmer, cover the pan with a lid , and simmer for 10 to 15 minutes, or until the butternut squash is tender. The butternut squash is cooked once a knife goes smoothly all the way through without putting any pressure on it. Cook the squash any longer than this and it begins to break up. Take care not to stir too often.
Add the chickpeas, ground garam masala and fennel seeds and another splash of water if necessary to keep the mixture loose. Add more salt and sugar, if you like, to taste. Stir well and continue to cook for 1 to 2 minutes, or until warmed through. Serve immediately.;

Bengali Butternut Squash and Chickpeas Garbanzos image

Provided by Rita1652

Categories Beans

Time 40m

Yield 6 serving(s)

Number Of Ingredients 16

1 -2 tablespoon vegetable oil
1 bay leaf
1 teaspoon panch phoron, Bengali five-spice
1 -2 dried mild red chili peppers or 1 pinch red pepper flakes
1 medium onion, chopped
1/4 teaspoon ground turmeric
2 teaspoons ground cumin
1 teaspoon ground coriander
salt, to taste
1 teaspoon sugar, adjust to taste
2 -3 teaspoons grated ginger
1 1/2 lbs medium butternut squash, peeled, seeds removed, flesh cut into cubes just bigger then the chickpeas
1 cup boiling water
15 ounces canned chickpeas or 15 ounces garbanzos beans, drained and rinsed well
2 teaspoons ground garam masala
1 teaspoon ground fennel seed

Steps:

Heat the oil in a large non-stick pan over a medium heat. Add bay leaf, panch phoran and chillies and fry for 1-2 minutes, stirring well to combine.
Add the onion, stir to coat in the spices, and fry for 4 minutes, or until softened and golden-brown.
Add the ground turmeric, cumin and coriander, the salt, sugar and ginger and stir well. Add a 1/2 of water, stir and cook for a further 1-2 minutes.
Add the butternut squash pieces and 1/2 - 1 cup boiling water. Bring the mixture to the boil, then reduce the heat to a simmer, cover the pan with a lid and simmer for 10-15 minutes, or until the butternut squash is tender.
Add the chickpeas, ground garam masala and fennel seeds and another splash of water if necessary to keep the mixture loose. Add more salt and sugar, if you like, to taste. Stir well and continue to cook for 1-2 minutes, or until warmed through. Serve immediately.