Indian Sweet And Sour Butternut Squash

1. 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. 2

   Heat the oil in a large wok or frying pan over medium-high.

3. 3

   Add ginger, and cook, stirring, for 1 minute.

4. 4

   Add chili and cumin seeds, and cook for 1 minute.

5. 5

   Add cayenne and curry powder, and cook, stirring, for 30 seconds.

6. 6

   Add the squash, and stir until it is coated with the oil.

7. 7

   Season to taste with salt and sugar.

8. 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. 9

   Stir in the lemon or lime juice, and mash the squash with a spoon to break up some of the pieces.

10. 10

    Taste for salt, and serve hot.

* Per serving · 4 servings · Values may vary.