Kaddu Sweet And Sour Butternut Squash Best Recipes

KADDU (SWEET AND SOUR BUTTERNUT SQUASH)

Ingredients:

• 2 tablespoons olive oil
• 1 teaspoon fenugreek seeds
• 1/2 teaspoon ground turmeric
• 1 small yellow onion, finely diced
• 2 tablespoons minced fresh ginger
• 1/2 teaspoon red chile powder, such as cayenne
• 1/4 teaspoon asafetida (optional)
• 1 medium butternut squash (about 2 pounds), peeled, seeded and cut into 1/2-inch cubes
• 1 teaspoon kosher salt, plus more as needed
• 4 medium Roma tomatoes, cut into 1/2-inch cubes
• 2 tablespoons fresh lime juice (from about 1 lime), plus more as needed
• 2 tablespoons light brown sugar
• 2 tablespoons chopped fresh cilantro (stems and leaves), for garnish

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.

SWEET AND SOUR BUTTERNUT SQUASH OR PUMPKIN

Ingredients:

• 3 tablespoons mustard oil or olive oil
• A generous pinch of ground asafetida
• 1/2 teaspoon whole brown or yellow mustard seeds
• 4 cups (1 1/4 pounds) peeled and seeded butternut squash or pumpkin, cut into segments 3/4- to 1-inch in size
• 3/4 to 1 teaspoon salt
• 1 1/2 teaspoons sugar
• 1/8 to 1/4 teaspoon cayenne pepper
• 1 tablespoon plain yogurt
• 2 tablespoons chopped cilantro

Steps:

• Pour the oil into a frying pan and set over medium heat. When hot, add the asafetida and mustard seeds. As soon as the mustard seeds start to pop, a matter of seconds, add the squash. Continue to cook, stirring, for about 3 minutes, or until the squash pieces just start to brown.
• Add 1/4 cup of water, cover, turn heat to low, and cook for about 10 minutes, or until the squash is tender.
• Add the salt, sugar, cayenne and yogurt. Stir and cook, uncovered, over medium heat until the yogurt is absorbed and no longer visible. Sprinkle in the cilantro and stir a few times.

INDIAN SWEET AND SOUR BUTTERNUT SQUASH

Ingredients:

• 2 lbs butternut squash
• 3 tablespoons canola oil
• 1 inch knob ginger, peeled and minced
• 1 fresh hot green chili pepper, chopped
• 1/2 teaspoon cumin seed
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon curry powder (optional)
• 1 1/2 teaspoons salt (to taste)
• 1 1/2 teaspoons sugar
• 1/2 lemons, juice of or 1/2 lime, juice of

Steps:

• Cut the squash in half lengthwise, peel it, and scrape out the seeds; then cut the halves lengthwise into 1/2-inch-thick strips; then cut the strips crosswise into 11/2-inch pieces.
• Heat the oil in a large wok or frying pan over medium-high.
• Add ginger, and cook, stirring, for 1 minute.
• Add chili and cumin seeds, and cook for 1 minute.
• Add cayenne and curry powder, and cook, stirring, for 30 seconds.
• Add the squash, and stir until it is coated with the oil.
• Season to taste with salt and sugar.
• Reduce heat to medium; cover, and cook until squash is tender, about 25 minutes, stirring every 5 minutes to ensure the spices do not burn (reduce heat if necessary, but if the squash does not brown, increase it slightly).
• Stir in the lemon or lime juice, and mash the squash with a spoon to break up some of the pieces.
• Taste for salt, and serve hot.