Roasted Butternut Squash Salad
I have found a love for Butternut Squash that I never knew of in my childhood. In India we had pumpkins (Kaddoo, Bhoplya, Lal Kolu or Bhuru Kolu) but never Butternut Squash. Not Acorn Squash either. And we had not even heard of spaghetti in my 'salad years' let alone Spaghetti Squash. So all these were new. Mind you we had heard of Squash.... Orange squash, lemon squash, lemon barley.... You get the point.
But most of my family cared little for the sweet pumpkin recipes from traditional cuisine. Once a year we had some of these dishes at a festival and aince I love all vegetables, I did have whatever was cooked. But if I was asked to order my meal, I dont see myself ordering Kadoo or Bhoplya!
All that changed over the course of time once I came to live in the USA. But even more recently, when I discovered the cookbooks by this wonderful chef called Yotam Ottolenghi! I discovered a butternut squash recipe there which was roasted in the oven! I usually only bake in the oven. But because of this one increadibky tasty recipe of roasted butternut squash topped with tahini and yogurt and lemon segments and finely diced jalapeno I fell completely in love with roasted squash. So much so that I now grow butternut squash from seed in a planter! And harvest it and eat it. I also roast lots of vegetables not just eggplant. And have discovered a new joy.
So here is my picture of Roasted butternut squash sabji with Kasoori Methi
Ingredients:
1 medium sized butternut squash peeled, cored, diced into even pieces.
1/3 cup peanut or sesame oil (not toasted sesame oil).
2 tbspn Kasoori Methi (dry fenugreek leaves) or less per taste
2 teaspoons Dhaniya Jeera Powder
1 teaspoon medium heat red chili powder
salt to taste
serrano peppers to taste
turmeric powder 1/4 teaspoon
2 tablespoons brown sugar (optional)
slices of lemon and lemon juice to taste
Method:
In a 350F oven add the diced squash pieces and all the other ingredients. Mix thoroughly and roast for about 30 to 40 minutes. Squash can even be eaten raw so the idea here is to merely soften not cook till mushy. Additionally the roasting process brings out caramelized flavors from the squash that are fascinating.
Alternately, the addition of sliced red onions from the beginning will bring even better taste. I had made this for someone who did not eat onions.
Fantastic no stovetop time dish! Serve alone as a salad-sabji! Or with chapatti. I actually made a peas pulav/pilaf with this and had it with yogurt. I know grain right? I am not very disciplined about controlling what I eat once I start.... There is such good food around!!
Anyway, enjoy this Salad Sabji
Bhukhhad
