As we, here in Bay Area continue with cold winter days (with warm afternoon) the squash season has completely taken over the farmers markets (along with oranges off course!). And when life gives you squash, you make soup, pasta, savory galette, curry ….. and an Indian subzi. (On a side note: Subzi is a north Indian term for a semi dry vegetable medley, in Gujarat we call it saak.)
The natural sweet flavor of butternut squash make it a great base for a soup or a curry. Here I am using the same sweetness and pairing it with tanginess of tomatoes and warm spices like chili powder, cumin coriander powder and garam masala.
I am adding green peas to give additional texture; the squash when cooked properly will melts in your mouth, the addition of peas gives a slight crunch when you take a bite.
Happy Cooking!
Butternut Squash Subzi
Ingredients
- 2 medium butternut squash pealed, cored and cut into ~1 inch cubes
- 2 small onions chopped
- 3 tomates (roma) chopped
- 1 cup peas
- 2 tsp crushed ginger
- 1/2 serrano pepper you can use green chili of your liking
- 1 tbsp cooking oil
- 1 tsp cumin seeds
- 1/2 tsp hing
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tbsp cumin coriander powder
- 1/2 tsp garam masala
- 1 cup water
- salt to taste
- chopped cilantro for garnishing
Instructions
- In a microwave safe bowl, microwave cubed butternut squash for 8 minutes; until tender.
- In a large skillet heat the oil on a medium low heat, add cumin seeds and hing once oil is hot.
- Add onions and pinch of salt, cook until onions are translucent.
- Next, add ginger and green chilies and give them a quick stir followed by tomatoes. Add another pinch of salt, cover and cook until the tomatoes are soft; around 2-3 minutes.
- Smash the tomatoes, add in all the spices along with salt (as per taste) and 1/2 cup of water. Bring it to simmer.
- Stir the peas, cover and cook for 5 minutes.
- Add partially cooked butternut squash along with 1/2 cup water, stir gently and let the spices coat the squash equally.
- Cook with the lid on for 5 minutes, removed the lid, lower the heat (to low) and cook until all the water has evaporated and the squash is cooked completely.
- Adjust salt and spices as per your liking.
- Turn off the heat, garnish with cilantro and serve warm with roti or paratha.
