Squash the Squash!!

When the bold branches, bid farewell to rainbow leaves - welcome wool sweaters !!

Its that time of the year again, when the dried fallen leaves chatter as the chilly winds play with them. Yes, its Winters....my favourite season. Something that brings cheer to my heart. I feel happy for no apparent reason....its like falling in love all over again (if you know what I am talking about). :-)

So I have been on a baking spree....(please see the upcoming posts)...but we obviously can't survive on cakes and cookies alone!;-p

Its the season of squashes-butter nut, acorn, pumpkin et al. My husband isn't fond of them so I had to be really creative and perform magic...so that I have him licking from my fingers...figuratively that is...lol.

When buying squash check for firmness. Infact the harder the skin the quicker and better the squash cooks.

Just a tip-The skin need not be removed, if you are going to puree the squash for a soup. Its edible and texturizes the soup well.

I decided on a butter nut squash curry today. Its a jewish-cum-indian(bengali) dish. Simple yet tasty.

Butternut Squash Curry
Ingredients-
1 medium sized butternut squash, chopped roughly
1/2 cup bengal gram (soaked overnight and pressure cooked the following day)
1/2 tsp fenugreek seeds
1 tsp nigella seeds
1 tsp fennel seeds
1 tsp cumin seeds
1 tsp mustard seeds
1/2 tsp sugar
1 tsp ginger paste
1 tsp garlic paste
2 cloves
2 pods of cardamom
1 tsp red chilli powder
salt to taste
4 tbsp oil

Method-
In a wok, heat oil. Add the cumin,fenugreek, fennel,nigella and mustard seeds till they splutter.
Bruise the whole cardamom and cloves using a mortar and pestle. Add this to the wok.
When the cumin seeds have browned a little, add the squash, ginger, garlic, sugar and sprinkle with salt. Cover and cook for a minute.
Add the chilli powder. Cover and cook again for a minute or so.
Once the squash has softened, using a spoon mash them till they are pulpy (on medium flame).
(This step is really theraupatic...lol...real stress buster!)
Now, add the ( previously boiled) bengal gram. Mix well. Check seasoning.

Serve with chappatis/parathas (Indian flat bread) or your choice of toasted bread.


I passed the test! My husband liked the dish a lot and complimented it without me having to ask him whether the food was fine (as I often do). I have a repeat request already. :-)

This dish is ideal for a Thanksgiving meal as its quick and can be cooked the morning of the gathering, minutes away from the guests' arrival. So the warm sweetness still floats in the air and the guests are so aptly welcomed to devour this savoury dish made from simple ingredients, transformed with love.
I send this as an entry to Mansi 's event (Vegetarian Thanksgiving-Recipe Carnival).