It’s a special Monday! The start of 12 Weeks of Winter Squash! Whoo!
I jumped on the winter squash party four weeks late last year, but I had a lot of fun with it. This year I was waiting for the fun to begin, but since there were seemingly 16 gazillion other things at the top of the priority list (I moved; have I mentioned I moved?), I did not think I was going to get a chance to participate in week one. Yet yesterday afternoon, I was able to prepare this spicy butternut squash dish and snap a photo just as the sun was setting.
I have nothing against chili, but I can see this competing for space in the crock pot on cool weekends this fall and winter. That is saying something since I am not a huge fan of butternut squash. Typically, it is either too sweet or dull for my tastes, which is probably why I joined 12 Weeks of Winter Squash to begin with. I wanted to find ways to enjoy this versatile squash.
For this dish, it is the six spices that make it perfect. It is flavorful, filling, and provides an excellent excuse to eat naan. Enjoy!
Spicy Butternut Squash
- 2 tablespoons olive oil
- 2 teaspoons cumin seeds
- 2 cardamom pods
- 1 cinnamon stick (2-inch length)
- 1 medium yellow onion, chopped
- 8 cups chopped butternut squash (1-inch cubes)
- 1/2 cup diced tomatoes
- 2 teaspoons turmeric powder
- 1 teaspoon ground coriander
- 2 tablespoons green chilies
- 2 teaspoons brown sugar
- 2 teaspoons salt
- 1 teaspoon garam masala
- 1 teaspoon chili powder
- Heat the oil in a saucepan over medium high heat.
- When the oil is hot, add the cumin seeds, cardamom pods, and cinnamon stick. Cook, stirring constantly, until the mixture sizzles, about three minutes.
- Add the chopped onion and cook another few minutes until browned.
- Transfer this mixture to a slow cooker and turn the heat to low.
- Add the butternut squash, tomatoes, turmeric powder, and coriander and allow to cook for four hours.
- After four hours, stir in the green chilies, brown sugar, salt, garam masala, and chili powder.
- Enjoy alone or serve with naan.
You can also add 2 teaspoons of fenugreek seeds to the spice mixture that goes into the hot oil at the start. The original recipe called for black cardamom pods, but I used green because that is what I had.