Indian Spiced Grilled Baby Squash Recipes

SOUTH INDIAN-ISH BUTTERNUT SQUASH

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.

ASIAN SPICED GRILLED SQUASH

Steps:

• Preheat grill to High.
• Peel squash, remove and discard seeds. Cut crosswise into 1/2" thick slices.
• Place butter in a small saucepan and melt over medium heat. Add garlic, scallion and sesame seeds. Cook about 1 minute- do not let garlic brown.
• Stir in maple syrup and soy sauce. Bring to a boil and let boil 1 minute.
• Brush squash slices with sauce.
• Place squash on hot grill, close lid and cook for 2-3 minutes, basting once. Turn squash over and cook 2-3 more minutes, basting once.
• Serve with remaining sauce, adding to any juices that may have run off into the drip pan.