Butternut Squash With Fenugreek Seeds Recipes

BUTTERNUT SQUASH WITH FENUGREEK SEEDS

Butternut Squash with Fenugreek Seeds image

Number Of Ingredients 12

Ingredients

1 tablespoon Basic Ginger-Garlic Paste or store-bought
2 tablespoons vegetable oil
1 small onion, cut in half lengthwise and thinly sliced
1 to 3 fresh green chili pepper, such as serrano, minced with seeds or thinly sliced
1 teaspoon fenugreek seeds, coarsely ground
1 tablespoon ground coriander
1/4 teaspoon ground turmeric
1 teaspoon salt, or to taste
1 small butternut squash (1 1/2 to 2 pounds), cut into 1/2-inch pieces
1/4 cup nonfat plain yogurt, whisked until smooth
1/2 cup finely chopped fresh cilantro, including soft stems
1/4 cup water, or more as needed

Steps:

1. Prepare the ginger-garlic paste. Then, heat the oil in a medium-large, nonstick wok or saucepan over medium-high heat and cook the onion and green chili peppers, stirring until golden, 4 to 5 minutes.2. Add the fenugreek seeds they should sizzle upon contact with the hot oil. Quickly add the coriander, turmeric, and salt, then mix in the butternut squash and the ginger-garlic paste. Cook, stirring, over high heat until fragrant, 5 to 7 minutes. 3. Mix in the yogurt, reduce the heat to low, cover the pan and cook, stirring occasionally, 15 to 20 minutes. Add the cilantro (save some for garnish) and water, and continue to cook over low heat, stirring and mashing some of the squash, until tender, 10 to 15 minutes. Transfer to a serving dish, garnish with the reserved cilantro, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

ROASTED BUTTERNUT SQUASH SEEDS

Roasted Butternut Squash Seeds image

Cooking up some winter squash? Stop tossing out the seeds. Seeds from butternut, spaghetti, acorn, and other hard squashes can be roasted into a crispy snack or salad topper, just like pumpkin seeds. Season with chili powder, garlic powder, seasoned salt, or curry.

Provided by Alyssa Singer

Categories Appetizers and Snacks Nuts and Seeds Pumpkin Seed Recipes

Time 25m

Yield 4

Number Of Ingredients 5

Ingredients

aluminum foil
1 cup butternut squash seeds or other hard squash seeds
olive oil
chili powder to taste
sea salt to taste

Steps:

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
Clean pumpkin seeds so there are no strings or pulp attached to them. Pat dry or let air dry in a strainer.
Spread seeds in a single layer on the prepared baking sheet. Drizzle seeds lightly with olive oil and stir to coat evenly. Sprinkle lightly with chili powder and sea salt.
Bake, stirring every 5 minutes, until just slightly golden, about 15 minutes. Remove from oven and allow to cool.

Nutrition Facts : Calories 217.3 calories, Carbohydrate 6.3 g, Fat 19.2 g, Fiber 1.4 g, Protein 8.5 g, SaturatedFat 3.5 g, Sodium 88.8 mg, Sugar 0.4 g

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