Indian Sweet And Sour Butternut Squash Recipe

Name: Indian Sweet And Sour Butternut Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs butternut squash; 3 tablespoons canola oil; 1 inch knob ginger, peeled and minced; 1 fresh hot green chili pepper, chopped; 1/2 teaspoon cumin seed; 1/4 teaspoon cayenne pepper; 1/4 teaspoon curry powder (optional); 1 1/2 teaspoons salt (to taste); 1 1/2 teaspoons sugar; 1/2 lemons, juice of or 1/2 lime, juice of

Servings: persons

2 lbs butternut squash
3 tablespoons canola oil
1 inch knob ginger, peeled and minced
1 fresh hot green chili pepper, chopped
1/2 teaspoon cumin seed
1/4 teaspoon cayenne pepper
1/4 teaspoon curry powder (optional)
1 1/2 teaspoons salt (to taste)
1 1/2 teaspoons sugar
1/2 lemons, juice of or 1/2 lime, juice of

1
Cut the squash in half lengthwise, peel it, and scrape out the seeds; then cut the halves lengthwise into 1/2-inch-thick strips; then cut the strips crosswise into 11/2-inch pieces.
2
Heat the oil in a large wok or frying pan over medium-high.
3
Add ginger, and cook, stirring, for 1 minute.
4
Add chili and cumin seeds, and cook for 1 minute.
5
Add cayenne and curry powder, and cook, stirring, for 30 seconds.
6
Add the squash, and stir until it is coated with the oil.
7
Season to taste with salt and sugar.
8
Reduce heat to medium; cover, and cook until squash is tender, about 25 minutes, stirring every 5 minutes to ensure the spices do not burn (reduce heat if necessary, but if the squash does not brown, increase it slightly).
9
Stir in the lemon or lime juice, and mash the squash with a spoon to break up some of the pieces.
10
Taste for salt, and serve hot.

1767

kcal

Calories

195

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 lbs butternut squash, 3 tablespoons canola oil, 1 inch knob ginger, peeled and minced, 1 fresh hot green chili pepper, chopped, and more.

Yes, Indian Sweet And Sour Butternut Squash falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Indian Sweet And Sour Butternut Squash

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