I was looking for something to do with butternut squash to make it spicy yet tasty and here is my take on it.
I preheated an oven to 375 degrees F or 191 degrees C then do some prep work on the butternut squash. I cut the squash open and removed the seeds, washed it and cut it in to large chunks.
I took a roasting pan and coated it with 1 cooking spoon of olive oil and placed the squash and the lid and put it in the oven for 30 minutes. I checked the squash and turned it over and let it cook for another 30 minutes. I took it out and this time it was soft.
I put 1 Kashmiri chili in my mortar and pestle with a pinch of fenugreek seeds and ground them. I took out a cast iron skillet and added 3 tbs of olive oil and added 1 pinch of hing and added 3 curry leaves, fenugreek leaves then the squash and a little of the liquid it cooked in. Besides it formed its own juice while cooking. I didn’t add any water.
I added the contents of the mortar in to the squash then I took a slice of ginger and and ground it in my mortar and pestle and added that too to the skillet. I added 1 pinch each of pink salt, cinnamon and stirred.
I added 1tbs of honey and mixed in and more mashing along the way. I shut off the stove and added 2 tbs of lemon juice and stirred. You can add either lemon or lime juice but I chose lemon this time around.
These ingredients can be found at any indian and pakistani grocery store. The squash honey lemon and lime juice are found everywhere.
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