I am a fan of two kinds of squash: yellow and zucchini. Because of the readily available varieties of squash this time of year, I have been pushing myself to try and like other kinds. I tried pan sauteing butternut squash before, and I just didn’t like it. This time, I roasted it with spices. Although I still did not exactly like the squash flavor, the spices made it bearable. And the spices are actually quite delicious. I found myself just grabbing bits of the caramelized spices from the baking dish. I think the kalonji is what did it for me. I love kalonji.
Unfortunately, I can’t take credit for this recipe. You can find the original here. The only thing I did different, was use cardamom powder instead of crushed cardamom. I am just not a fan of cardamom bits crushing in my mouth. Nope.
- 2 tbsp butter (omit if vegan)
- 1 tbsp evoo
- 1 red onion, diced
- 1 butternut squash, peeled and cut into bite size pieces (not too big, not too small)
- 1/2 tsp salt
- handful of pumpkin seeds
- 1 tsp kalonji
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/2 tsp cardamom powder
- 1/4 tsp turmeric
- small cinnamon stick
- 2 green chilis, halved
- 1 tbsp caster sugar
- just shy of a cup of vegetable stock (200 ml)
- greek yogurt, more kalonji, and chopped coriander for garnishing
To Make: (taken straight from original)
Heat the oven to 400.. Put the butter and oil in a large sauté pan, and fry the onion over medium heat until soft. Add the butternut, turn the heat up to medium-high and cook for 10 minutes, stirring occasionally, until it starts to get brown.
Remove from the heat and add half a teaspoon of salt, the pumpkin seeds, spices, chilli and sugar. Mix and transfer to an ovenproof dish large enough to hold everything snugly. Sprinkle the cardamom powder. Pour in the stock and roast for 30 minutes, by which point the butternut should be tender and all the liquid absorbed or evaporated.
Serve warm with yogurt spooned on top, a sprinkling of chopped coriander and a few kalonji seeds.