Acorn Squash with Fenugreek

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.

Serves 8

  • 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!

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Nutrition Information

Acorn Squash with Fenugreek

Servings per Recipe: 8

Amount per Serving

Calories:  51

Calories from Fat:  18

Total Fat:  2g

Saturated Fat:  0g

Cholesterol:  0mg

Sodium:  4mg

Carbohydrates:  7g

Dietary Fiber:  1g

Protein:  1g

Sugars:  1g

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