Indian Sweet and Sour Butternut Squash

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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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