Wednesday, November 2, 2011

Easy Butternut Squash w/Roasted Cumin

This is a quick and simple twist on my mom's slightly more involved Indian-style pumpkin dish.

1 bag cubed, frozen butternut squash (defrosted)
1 medium red onion, sliced thinly
2 tbs cumin seeds
2 tbs olive oil
1 tsp salt
1/2 tsp pepper

In saute pan, heat olive oil. Add cumin seeds, watching carefully so they don't burn. Add a pinch of turmeric and onions; saute for 3-4 minutes on medium heat. Add squash, salt and pepper. Cook for 8-10 minutes, stirring occasionally.
Serving suggestion: serve with rice or naan, and plain yogurt.

Cook's note: It was my first time using frozen cubes of butternut squash. They didn't hold their shape as I would have liked for certain dishes, so best used for pureed dishes or soups.

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