Butternut Squash With Nigella Seeds

1. 1

   Peel the butternut squash, scoop out seeds and cut it into small bite-size cubes

2. 2

   Heat the oil in a flat bottomed pan on medium heat

3. 3

   Add the nigella seeds

4. 4

   Once the seeds start to sizzle a bit in the pan (and you start to smell them releasing their flavor), add the green chili

5. 5

   After about 10 seconds, add the squash

6. 6

   Cover and let the squash cook for about 5 minutes. Give the squash a stir during this time to make sure the pieces are not sticking to the bottom of the pan. If the vegetables start getting dry, add a teaspoon or two of water.

7. 7

   The squash should be about halfway cooked now. Add the turmeric and salt and stir the squash to evenly coat.

8. 8

   Cover and cook until the squash is soft (about 5-10 minutes). Keep checking under the lid to make sure the squash is not getting too dry, and give it a stir and/or a splash of water as needed.

* Per serving · 4 servings · Values may vary.