Best South Indian Ish Butternut Squash Recipes

Kaddu (Sweet and Sour Butternut Squash) image

Provided by Priya Krishna

Time 25m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons olive oil
1 teaspoon fenugreek seeds
1/2 teaspoon ground turmeric
1 small yellow onion, finely diced
2 tablespoons minced fresh ginger
1/2 teaspoon red chile powder, such as cayenne
1/4 teaspoon asafetida (optional)
1 medium butternut squash (about 2 pounds), peeled, seeded and cut into 1/2-inch cubes
1 teaspoon kosher salt, plus more as needed
4 medium Roma tomatoes, cut into 1/2-inch cubes
2 tablespoons fresh lime juice (from about 1 lime), plus more as needed
2 tablespoons light brown sugar
2 tablespoons chopped fresh cilantro (stems and leaves), for garnish

Steps:

In a large (12-inch) deep sauté pan over medium heat, warm the oil. Once the oil begins to shimmer, add the fenugreek seeds and cook until they start to sputter, which should be within seconds. Reduce the heat to medium-low and swirl in the turmeric. Add the onion and sauté until it just starts to soften, 3 to 4 minutes. Add the ginger, chile powder and asafetida (if using), and cook for 1 minute. Add the butternut squash and salt, cover and cook until the squash is tender, 10 to 15 minutes.
Stir in the tomatoes, lime juice and brown sugar. Reduce the heat to low, cover and cook until the tomatoes are soft but still retain their shape, about 5 minutes. Remove from the heat. Taste and adjust the lime juice and salt according to taste. Garnish with the cilantro and serve warm.

South Indian-ish Butternut Squash image

Provided by Priya Krishna

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons olive oil
2 teaspoons black mustard seeds
10 fresh curry leaves
1 teaspoon ground turmeric
1/4 teaspoon asafetida (optional, but really great)
1 medium yellow onion, finely diced
1 small butternut squash, diced into 1/2-inch pieces (about 3 cups)
2 small Indian green chiles or serrano chiles, halved lengthwise (no need to stem them)
2 tablespoons ground coriander (freshly ground is best)
1 teaspoon kosher salt, plus more if needed
2 tablespoons fresh lime juice (from about 1 lime), plus more if needed
1/2 teaspoon red chile powder, plus more if needed

Steps:

In a large skillet over high heat, warm the oil. Once the oil begins to shimmer, add the black mustard seeds and as soon as they begin to pop and dance around in the oil, which should be within seconds, remove the pan from the heat. Add the curry leaves, making sure they get fully coated in the oil (there may be more popping and splattering, and that's okay!). The leaves should immediately crisp up in the residual heat. Return the pan to medium heat, add the turmeric and asafetida (if using), and stir to incorporate without breaking up the curry leaves. Add the onion and cook until it is translucent and starting to brown, 5 to 7 minutes. Add the butternut squash, green chiles, and coriander and stir gently just to combine (be careful not to overmix, or you'll end up with mush). Spread the vegetables in an even layer in the pan, cover, and cook until the butternut squash is tender and soft, 8 to 10 minutes.
Add the salt, lime juice, and red chile powder and stir gently. Taste and adjust the lime juice, red chile powder, and salt, if needed, before serving.