Kaddu (Sweet and Sour Butternut Squash)
This cozy vegetable main is an ode to earthy, maple-y fenugreek, a staple spice of Indian cooking that is a perfect match for the mild sweetness of butternut squash. Normally roasted, butternut squash is gently stewed here with ginger, onion, turmeric, tomatoes and brown sugar, bringing out a unique and addictive sweet-and-sour flavor. Kaddu is traditionally paired with puri, a type of fried bread, but roti, tortillas and even toast work well with this bright and hearty one-pot dish.
- Serves: 4 persons
- 2tablespoons olive oil
- 1teaspoon fenugreek seeds
- ½teaspoon ground turmeric
- 1small yellow onion, finely diced
- 2tablespoons minced fresh ginger
- ½teaspoon red chile powder, such as cayenne
- ¼teaspoon asafetida (optional)
- 1medium butternut squash (about 2 pounds), peeled, seeded and cut into 1/2-inch cubes
- 1teaspoon kosher salt, plus more as needed
- 4medium Roma tomatoes, cut into 1/2-inch cubes
- 2tablespoons fresh lime juice (from about 1 lime), plus more as needed
- 2tablespoons light brown sugar
- 2tablespoons chopped fresh cilantro (stems and leaves), for garnish
Step 1In a large (12-inch) deep sauté pan over medium heat, warm the oil. Once the oil begins to shimmer, add the fenugreek seeds and cook until they start to sputter, which should be within seconds. Reduce the heat to medium-low and swirl in the turmeric. Add the onion and sauté until it just starts to soften, 3 to 4 minutes. Add the ginger, chile powder and asafetida (if using), and cook for 1 minute. Add the butternut squash and salt, cover and cook until the squash is tender, 10 to 15 minutes.
Step 2Stir in the tomatoes, lime juice and brown sugar. Reduce the heat to low, cover and cook until the tomatoes are soft but still retain their shape, about 5 minutes. Remove from the heat. Taste and adjust the lime juice and salt according to taste. Garnish with the cilantro and serve warm.