Photos by Wil Fernandez

Sweet and Sour Butternut Squash

From the article ‘Indian Feast’ by Laura Booras in the Fall 2017 issue. For a link to the article and all the recipes in this menu, go to Global Local Cuisine.


Butternut squash is the perfect fall food, and this Sweet and Sour Butternut Squash dish combines the sweetness of the squash with slightly sour and savory ingredients. The texture is so unique—a little chunky and a little smooth—and it makes a really pretty addition to an Indian dinner.

Makes 4–6 servings

2 tablespoons coconut oil

1 tablespoon mashed ginger

1 garlic clove, mashed

1 green chile, chopped

½ teaspoon fenugreek seeds

¼ teaspoon red chile powder

A pinch of asafetida

Salt and pepper

1 (2-pound) butternut squash, peeled and cut into 1-inch cubes

1½ teaspoons sugar

1 tablespoon dried mango powder (or lemon juice, if you don’t have mango powder)

In a skillet, heat the oil on medium high heat. Add the ginger and garlic and heat for 30 seconds until fragrant. Add the chile, fenugreek seeds, chile powder, asafetida, salt and pepper and cook for another minute. Add the squash pieces and stir to coat. Add the sugar and reduce the heat slightly.

Cover and cook until squash is tender, about 15 minutes. If the mixture gets too dry, add a little water a tablespoon at a time. Your goal is tender squash that is slightly browned.

Stir in the mango powder or lemon juice and mash a few pieces of the squash. Season and serve.

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