Kaddu (Sweet and Sour Butternut Squash) (cooking.nytimes.com)

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.

Rating: None

Ingredients

• 2 Tbsp Extra Virgin Olive Oil
• 1/2 tsp Ground Turmeric
• 1 Yellow Onions, small; finely diced
• 2 Tbsp Ginger, minced
• 1/2 tsp Cayenne Pepper
• 1/4 tsp Asafetida, optional
• 2 lb Butternut Squash, peeled, seeded and cut into 1/2-inch cubes
• 1 tsp Kosher Salt
• 4 Roma Tomatoes, cut into 1/2-inch cubes
• 1 Limes, 2 tablespoons fresh lime juice
• 2 Tbsp Light Brown Sugar
• null
• 2 Tbsp Cilantro, chopped; stems and leaves

Preparation steps

1. 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 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.
2. 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.

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