Sweet and Sour Butternut Squash or Pumpkin

1. 1

   Pour the oil into a frying pan and set over medium heat.

2. 2

   When hot, add the asafetida and mustard seeds.

3. 3

   As soon as the mustard seeds start to pop, a matter of seconds, add the squash.

4. 4

   Continue to cook, stirring, for about 3 minutes, or until the squash pieces just start to brown.

5. 5

   Add 1/4 cup of water, cover, turn heat to low, and cook for about 10 minutes, or until the squash is tender.

6. 6

   Add the salt, sugar, cayenne and yogurt.

7. 7

   Stir and cook, uncovered, over medium heat until the yogurt is absorbed and no longer visible.

8. 8

   Sprinkle in the cilantro and stir a few times.

* Per serving · 4 servings · Values may vary.

No additional tips available.