SOUTH INDIAN-ISH BUTTERNUT SQUASH
My mom's sweet-and-sour squash is one of her oldest and most requested dishes. But just like you can't expect Beyonce to sing "Single Ladies" at every single concert, my mom can't be held down to just one preparation of squash. That's where this many-textured and -colored recipe comes in, in which squash gets the Southern Indian flavor treatment, with earthy fried curry leaves, black mustard seeds, and coriander. The crunchy, astringent spices go great with the mellow sweetness of the squash.
Provided by Priya Krishna
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large skillet over high heat, warm the oil. Once the oil begins to shimmer, add the black mustard seeds and as soon as they begin to pop and dance around in the oil, which should be within seconds, remove the pan from the heat. Add the curry leaves, making sure they get fully coated in the oil (there may be more popping and splattering, and that's okay!). The leaves should immediately crisp up in the residual heat. Return the pan to medium heat, add the turmeric and asafetida (if using), and stir to incorporate without breaking up the curry leaves. Add the onion and cook until it is translucent and starting to brown, 5 to 7 minutes. Add the butternut squash, green chiles, and coriander and stir gently just to combine (be careful not to overmix, or you'll end up with mush). Spread the vegetables in an even layer in the pan, cover, and cook until the butternut squash is tender and soft, 8 to 10 minutes.
- Add the salt, lime juice, and red chile powder and stir gently. Taste and adjust the lime juice, red chile powder, and salt, if needed, before serving.
ROASTED SQUASH PUREE
Use this recipe to make our Indian Pudding, Buttercup Squash Tea Bread, and Butternut Squash Ravioli with Fried Sage Leaves recipes.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Yield Makes about 2 1/4 cups
Number Of Ingredients 2
Steps:
- Preheat oven to 400 degrees. Place squash halves, skin side up, on an oiled rimmed baking sheet. Bake until fork-tender, about 1 1/4 hours. Remove from oven. Turn over; let stand until cool enough to handle.
- Scoop the flesh into a food processor, and discard skin. Puree until smooth. Refrigerate squash puree in an airtight container up to 4 days or store in the freezer up to 1 month.
INDIAN PUDDING WITH BUTTERNUT SQUASH
This warm pudding -- a cornmeal-based baked dessert -- is made with molasses, maple syrup, spices, and pureed squash; vanilla ice cream melts on top.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees. Butter six 12-ounce ramekins. Bring a pot of water to a boil for a hot-water bath. In a large mixing bowl, whisk together squash puree, eggs, spices, and salt; set aside.
- In a medium saucepan, bring milk, syrup, molasses, and butter to a simmer. While whisking, slowly add cornmeal. Cook, whisking, until mixture thickens, 5 to 7 minutes.
- While whisking, pour the hot milk mixture into the reserved squash mixture. Whisk until well combined. Divide the mixture equally among the prepared ramekins, and place in a roasting pan. Transfer to oven rack, and pour boiling water into pan to reach halfway up the sides of the ramekins. Bake until pudding is firm to the touch, about 1 hour. Remove ramekins from the pan, and serve warm with a scoop of ice cream.
SAVORY BUTTERNUT SQUASH AND PARMESAN BREAD PUDDING
This hearty casserole from Cooking Light magazine is a light yet comforting autumn bread pudding.
Provided by Tara Parker-Pope
Categories side dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees. Arrange squash in a single layer on a jelly-roll pan coated with cooking spray. Sprinkle with 1/4 teaspoon salt. Bake at 400 degrees for 12 minutes or until tender. Remove from oven; reduce oven temperature to 350 degrees.
- Heat oil in a medium nonstick skillet over medium-high heat. Add onion; sauté 5 minutes or until tender. Add garlic, and sauté 1 minute. Remove from heat; cool slightly.
- Combine remaining 1/4 teaspoon salt, milk, 1/2 cup cheese, pepper, nutmeg, eggs and egg whites in a large bowl, stirring with a whisk. Stir in squash and onion mixture. Add bread, and stir gently to combine. Let stand 10 minutes. Spoon into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 350 degrees for 45 minutes, or until pudding is set and lightly browned.
Nutrition Facts : @context http, Calories 335, UnsaturatedFat 7 grams, Carbohydrate 36 grams, Fat 14 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 5 grams, Sodium 639 milligrams, Sugar 9 grams, TransFat 0 grams
INDIAN BUTTERNUT SQUASH CURRY
Up your veg count and get three of your five-a-day with this fragrant, low fat vegetarian curry
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 10
Steps:
- Cook the rice in boiling salted water, as per pack instructions. Meanwhile, heat the oil in a large frying pan and cook the butternut squash for 2-3 mins until lightly browned. Add the onion and the curry paste and fry for 3-4 mins more.
- Pour over the stock, then cover and simmer for 15-20 mins, or until the squash is tender. Add the tomatoes and chickpeas, then gently cook for 3-4 mins, until the tomatoes slightly soften.
- Take off the heat and stir through the yogurt and coriander. Serve with the rice and some wholemeal chapattis if you like.
Nutrition Facts : Calories 423 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 16 grams sugar, Fiber 12 grams fiber, Protein 14 grams protein, Sodium 0.51 milligram of sodium
KADDU (SWEET AND SOUR BUTTERNUT SQUASH)
This cozy vegetable main is an ode to earthy, maple-y fenugreek, a staple spice of Indian cooking that is a perfect match for the mild sweetness of butternut squash. Normally roasted, butternut squash is gently stewed here with ginger, onion, turmeric, tomatoes and brown sugar, bringing out a unique and addictive sweet-and-sour flavor. Kaddu is traditionally paired with puri, a type of fried bread, but roti, tortillas and even toast work well with this bright and hearty one-pot dish.
Provided by Priya Krishna
Categories vegetables, main course, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large (12-inch) deep sauté pan over medium heat, warm the oil. Once the oil begins to shimmer, add the fenugreek seeds and cook until they start to sputter, which should be within seconds. Reduce the heat to medium-low and swirl in the turmeric. Add the onion and sauté until it just starts to soften, 3 to 4 minutes. Add the ginger, chile powder and asafetida (if using), and cook for 1 minute. Add the butternut squash and salt, cover and cook until the squash is tender, 10 to 15 minutes.
- Stir in the tomatoes, lime juice and brown sugar. Reduce the heat to low, cover and cook until the tomatoes are soft but still retain their shape, about 5 minutes. Remove from the heat. Taste and adjust the lime juice and salt according to taste. Garnish with the cilantro and serve warm.
SQUASH PUDDING
Make and share this Squash Pudding recipe from Food.com.
Provided by Windchime
Categories Vegetable
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cut the squash into approximately 1-inch chunks.
- Cook until tender; either by boiling in water on the stove or cooking for about 9 minutes, stirring once, in the microwave.
- Drain well and puree in blender.
- Mix all ingredients, except nutmeg, well.
- Pour into greased casserole dish. Sprinkle with nutmeg.
- Bake 350° for at least 45 - 60 minutes, or until set. (The original recipe says 35 minutes, but it's still like soup at that point for me.).
- Serve warm or cold.
Nutrition Facts : Calories 259.3, Fat 11, SaturatedFat 6.2, Cholesterol 106.9, Sodium 119.7, Carbohydrate 34.3, Fiber 0.9, Sugar 26.6, Protein 6.5
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