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.
Provided by Priya Krishna
Categories vegetables, main course, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In 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.
- Stir 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.
ROASTED BUTTERNUT SQUASH QUINOA WITH PUMPKIN SEEDS
Tired of the same old side dish for the holidays? Wow your family and friends with this simple yet unique side that is sure to please. The crunch from the pumpkin seeds, texture from the quinoa, and the earthiness from the roasted squash really sets this one apart.
Provided by Soup Loving Nicole
Categories Trusted Brands: Recipes and Tips Swanson®
Time 34m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish.
- Mix the warm melted butter, thyme, sage, and sugar together in a small bowl.
- Place cubed butternut squash in prepared baking dish. Drizzle with seasoned butter. Roast uncovered in preheated oven until tender, about 20 minutes.
- Heat oil in a skillet over medium heat. Toast quinoa in oil until light brown, about 5 minutes. Add Swanson® Chicken Broth to quinoa and bring to a boil. Cover and turn heat to low. Cook for 10 minutes without disturbing. Remove from heat and let sit covered until broth is absorbed, about 3 minutes.
- Stir the quinoa and pumpkin seeds into the roasted squash.
Nutrition Facts : Calories 314.1 calories, Carbohydrate 34.9 g, Cholesterol 17.8 mg, Fat 16.2 g, Fiber 4.3 g, Protein 9.8 g, SaturatedFat 5.3 g, Sodium 486.8 mg, Sugar 2.1 g
ROASTED BUTTERNUT SQUASH SEEDS
Cooking up some winter squash? Stop tossing out the seeds. Seeds from butternut, spaghetti, acorn, and other hard squashes can be roasted into a crispy snack or salad topper, just like pumpkin seeds. Season with chili powder, garlic powder, seasoned salt, or curry.
Provided by Alyssa Singer
Categories Appetizers and Snacks Nuts and Seeds Pumpkin Seed Recipes
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Clean pumpkin seeds so there are no strings or pulp attached to them. Pat dry or let air dry in a strainer.
- Spread seeds in a single layer on the prepared baking sheet. Drizzle seeds lightly with olive oil and stir to coat evenly. Sprinkle lightly with chili powder and sea salt.
- Bake, stirring every 5 minutes, until just slightly golden, about 15 minutes. Remove from oven and allow to cool.
Nutrition Facts : Calories 217.3 calories, Carbohydrate 6.3 g, Fat 19.2 g, Fiber 1.4 g, Protein 8.5 g, SaturatedFat 3.5 g, Sodium 88.8 mg, Sugar 0.4 g
BUTTERNUT SQUASH WITH FENUGREEK SEEDS
Number Of Ingredients 12
Steps:
- 1. Prepare the ginger-garlic paste. Then, heat the oil in a medium-large, nonstick wok or saucepan over medium-high heat and cook the onion and green chili peppers, stirring until golden, 4 to 5 minutes.2. Add the fenugreek seeds they should sizzle upon contact with the hot oil. Quickly add the coriander, turmeric, and salt, then mix in the butternut squash and the ginger-garlic paste. Cook, stirring, over high heat until fragrant, 5 to 7 minutes. 3. Mix in the yogurt, reduce the heat to low, cover the pan and cook, stirring occasionally, 15 to 20 minutes. Add the cilantro (save some for garnish) and water, and continue to cook over low heat, stirring and mashing some of the squash, until tender, 10 to 15 minutes. Transfer to a serving dish, garnish with the reserved cilantro, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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