Prep 20 mins
Cook 25 mins
This sweet and sour squash makes a great accompaniment to Halibut “En Papillote” with Coconut-Mint Chutneyto (see my recipes), creating a perfect balance of the signature flavors of Indian cooking—sweet, sour, spicy, salty, and bitter.
- 2 lbs butternut squash
- 3 tablespoons canola oil
- 1 inch knob ginger, peeled and minced
- 1 fresh hot green chili pepper, chopped
- 1⁄2 teaspoon cumin seed
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon curry powder (optional)
- 1 1⁄2 teaspoons salt (to taste)
- 1 1⁄2 teaspoons sugar
- 1⁄2 lemons, juice of or 1⁄2 lime, juice of
- Cut the squash in half lengthwise, peel it, and scrape out the seeds; then cut the halves lengthwise into 1/2-inch-thick strips; then cut the strips crosswise into 11/2-inch pieces.
- Heat the oil in a large wok or frying pan over medium-high.
- Add ginger, and cook, stirring, for 1 minute.
- Add chili and cumin seeds, and cook for 1 minute.
- Add cayenne and curry powder, and cook, stirring, for 30 seconds.
- Add the squash, and stir until it is coated with the oil.
- Season to taste with salt and sugar.
- Reduce heat to medium; cover, and cook until squash is tender, about 25 minutes, stirring every 5 minutes to ensure the spices do not burn (reduce heat if necessary, but if the squash does not brown, increase it slightly).
- Stir in the lemon or lime juice, and mash the squash with a spoon to break up some of the pieces.
- Taste for salt, and serve hot.