Butternut squash is one of the type of squash which we find here regularly in the grocery store. But the fresh ones appear on the plants during the fall time in our region. The beautiful orange - yellow color of the vegetable gives a beautiful color to the curry to. It surely has lots of good stuff which are good for your health like lots of Vitamin B12, pottasium and Vitamin C too.
Its a little sweet, so I add lots of chillies to make it spicy enough for us. The sweet and spicy nature of this curry makes it very yummy!
Its a quick curry to make, only cutting the veggie up takes some time. Use a proper sharp knife to cut down the middle of the squash, scoop out the seeds and chop into pieces. For this curry, you can peel the skin off of not. I usually don't. Keeping the skin on, keeps the veggie firm while cooked. You don't need to cook the whole squash all at once, you can cover it save it for a couple of days. This squash can also be used to make pulusu too.
It takes about 10 min to chop, 15 - 20 min to cook.
1 whole butternut squash, chopped into 1 inch cubes with skin on
1 small onion, chopped
5-7 green chillies, chopped
1 tsp urad daal
1/4 tsp mustard seeds
1/4 tsp jeera or cumin seeds
5-6 curry leaves
3-4 dry red chillies
2 tbsp oil
salt to taste
1/4 tsp turmeric powder
1 tbsp of chopped coriander leaves
In a pan, heat oil. Add the urad daal and brown it. Add the mustard and jeera seeds and let them splutter. Add the curry leaves and dry red chillies and saute. Add the onions and let them cook to translucent with the green chillies. Add the squash and saute. Salt it, add turmeric and cover and let cook. Keep sauteing from time to time till it gets cooked. It does get cooked pretty quick, so see to it that it doesn't get smushy. Garnish with coriander leaves.
Serve hot with rice or roti / chapathi. Enjoy!!!