Thursday, May 19, 2011

Indian-Spiced Butternut Squash

One of my favourite new cookbooks is Anupy Singla's The Indian Slow Cooker. This is the first recipe I have made from this book, but it definitely won't be the last, even Randal enjoyed this squash along side his chicken tikka.

2 Tbsp canola oil
2 tsp fenugreek seeds
2 tsp cumin seeds
2 brown cardamom pods
1 2-inch cinnamon stick
1 red onion, sliced
1 medium tomato, diced
2 tsp turmeric powder
1 tsp ground coriander
3 lbs butternut squash, peeled, cut into 1-inch pieces
1 large jalapeño, seeded and chopped
2 tsp brown sugar
1 tsp garam masala
1-2 tsp kosher salt
1 tsp cayenne pepper
1 Tbsp fresh lemon juice

In a small sauce pan, heat the oil over medium heat. Add the fenugreek, cumin, cardamom and cinnamon stick. Cook 3-4 minutes, stirring constantly, until the mixture sizzles. Add the onion and cook for another minute or two, stirring, until the onion browns slightly. Add to the slow cooker and turn it on high.

Add the tomato, turmeric and coriander, and mix well. Cover and cook for 3 minutes. Add the squash, and mix again. Turn the cooker to low and cook for 4 hours, stirring once each hour.

Add the jalapeño, brown sugar, garam masala, 1 tsp of salt, cayenne and lemon juice.

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