Easy Butternut Squash 'sabzi'
1 small Butternut squash, peeled, cleaned and cut in 1.5 inch cubes
1 large shallot or 1 medium red onion, medium sliced
4 tbsp olive oil, divided
1 tsp black mustard seeds
2 sliced green chilies (optional)
1/4 tsp dried mango powder (amchur)
2-3 curry leaves (optional)
1 tsp chili powder (optional)
1 tbsp Cumin and Coriander powder
1/2 tsp Turmeric powder
Light sprinkling of salt
Pre-heat the oven to 400 degrees F. Line a large cookie sheet with aluminum
foil. Place the Butternut squash cubes with the sliced onions in it.
Drizzle with 2 tbsp olive oil and toss with your hands. Bake for 35-45
minutes or until the squash is cooked through and lightly crunchy on the
outside and the onions are caramelized.
Prepare the spice mix in the mean time: mix the chili, turmeric, cumin,
coriander and amchur powders in a bowl.
Once the squash is cooked, heat the remaining olive oil in a medium cooking
pot. When the oil is hot add the mustard seeds. Stand back the seeds will
splutter. Then turn the heat down and add the curry leaves and sliced green
chillies. Add the roasted butternut squash and onions and then add the
spice mix. Mix well and adjust salt or any spices if necessary. Garnish
with finely chopped cilantro.
From: One Life to Eat: Simple Indian Cooking