Squash is cubed and cooked on the stove with fenugreek seeds, garlic, turmeric and dried chilies. The sautéed squash’s natural sweetness is balanced by a splash of lime juice and a sprinkling of ground coriander in this flavorful side. This recipe comes to us from Prerna of Indian Simmer.
- 1 medium acorn squash, skinned and seeded
- 1 tablespoon canola or olive oil
- 1 teaspoon fenugreek seeds*
- 1 tablespoon garlic, freshly minced
- 2 dried whole red chilies, broken into pieces
- salt, to taste
- 1 teaspoon turmeric powder
- 1 tablespoon lemon or lime juice
- 1/2 tablespoon brown sugar
- 1 tablespoon ground coriander
*Found in Indian markets or the spice section of some grocery stores.
Chop the seeded squash into 1/2 inch cubes.
Place the oil in a large wok or frying pan over medium heat. Add the fenugreek seeds and cook for about 1 minute, or until they start to sizzle. Add the garlic and dried chili pieces. Cook for 2-3 minutes more, or until the garlic begins to brown.
Add the cubed squash and turmeric. Cover and cook, stirring occasionally, for about 6-8 minutes, or until the squash is about half cooked. Uncover, season with salt to taste. Cook, uncovered for another 6-8 minutes, or until the squash is cooked through.
Season with the citrus, brown sugar and coriander powder. Mix well, taking care to ensure the ingredients are evenly distributed. Cook for about 1 minute more, or until the flavors come together. Divide into 8 portions and enjoy!