Spiced Squash
Saturday, October 22, 2011 at 07:18AM 
This is one of those simple dishes that packs such a punch in the flavour stakes that you once you’ve eaten it, you can’t imagine why you haven’t made it before. Now is the time of year for all things pumpkin and squash, and although I’m a fan of them in many guises: roasted, stuffed, soups, puddings and pies, this lightly sautéed version with the blend of spices to give it just a little crunch and bite, is probably my absolute favourite. In fact, spiced squash may have become somewhat of a theme with me: Spiced Quinoa with Butternut Squash and Masala Chicken with Squash being proof of that.
This particular recipe comes from a favourite book of mine: It’s Raining Plums, edited by Xanthe Clay is a medley of seasonal recipes sent to her over the years by avid readers keen to pass on some of their favourite recipes. There are some wonderful treats in here: Rhubarb Muffins, Quince Vodka and Pea Pod Soup to name but a few, and I highly recommend it if you’re looking to eat a little more seasonally. This Indian inspired Spiced Squash recipe is a lovely side dish for a rich curry; Chicken Rogan Josh springs to mind as does a bowl of steamed white basmati rice. I have to admit that I ate it with some freshly made Hummus and Flatbreads and a herb salad on the side, it was fairly fantastic so do go down that route if you fancy. Either way, I’ve tweaked the timings and a little of the spice from the original, but the basic premise is still there: lightly sautéed squash, crunchy spice, a chilli kick and a brilliant melding of flavours and textures.
SPICED SQUASH
Serves 4
1 medium butternut squash
1 small red onion
1 tbsp groundnut oil
1 tsp black mustard seeds
½ tsp cumin seeds
½ tsp chilli powder
2 tomatoes
Peel and halve the butternut squash, scoop out the seeds and pith and cut into 1½ cm chunks. Finely chop onions and tomatoes. Heat the groundnut oil in a large heavy based saucepan or frying pan with a lid, add the mustard seeds to the oil and fry until they begin to pop. Add the cumin seeds, chilli and onion, fry for a minute, stirring to mix well and then cover and leave for 2 minutes.
Remove the lid and add the squash, stirring it through. Cover again and leave to cook for 15 minutes, stirring every now and then to stop the squash from catching. Remove the lid and add the chopped tomatoes, stir through and cook for a further 5 minutes or until the squash is tender to a knife point and slight browned on the outside – you want to catch it just as it begins to turn golden but not so cooked that the squash starts to fluff or collapse. Serve immediately.
Butternut Squash, Chilli, Cumin, Mustard Seeds, Onion, Tomatoes in Autunmnal, Curries, Lunches, Sides, Suppers, Vegetarian, Winter, dairy-free, egg-free, gluten-free, nut-free, soy-free, wheat-free, yeast-free
Reader Comments (5)
That looks so good - really bright and fresh and yummy. Can't wait to try it!
Thanks Hannah, it's really very yummy and has a serious kick to it which I love. Enjoy.
I have three or four different types of squash sitting in my kitchen right now. I just love it! This will be a good way to serve up some of it. I'm sure my husband--who likes everything spicy--is going to love this recipe. Thanks!
Hi Nancy, you're very welcome! I bet it would be lovely with a mix of squash, all slightly different colours and textures. Hope you enjoy it :)
This was absolutely delicious! Thank you xxx