Gently Stewed Indian Sweet & Sour Butternut Squash
So delicious, so tender, so succulent. The flavors perfectly balanced. Savory from fresh ginger, onions, fenugreek, red chili powder and turmeric. Sweet from palm sugar, and tart from fresh lime juice. Well-flavored, light and satisfying Indian Sweet & Sour Butternut Squash has become a cold 
weather favorite.
I first saw the recipe for Kaddu (stewed butternut squash) in the New York Times. It is from Indian-ish author Priya Krishna. She suggests serving it with “puri, a type of fried bread, but roti, tortillas and even toast work well.” Though, I find it great by itself. Or, perhaps with a dollop of yogurt or raita.
Here’s how Priya describes Kaddu: “[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.”
Get yourself a Y-peeler
If you’ve ever dreaded peeling butternut squash, get yourself a
Y-peeler. Peeling butternut squash has never been easier, faster and with less waste than when using a Y-peeler. This is the one I so happily use (though, there are a number of brands to choose from). A Y-peeler is unmatched at peeling vegetables, cheese and even chocolate.
Remember when peeling butternut squash to make a second pass with the peeler to remove the fibrous green-veined layer hidden below the skin. For just below that layer you’ll uncover the bright orange, creamy and sweet-flavored flesh.
Indian Sweet & Sour Butternut Squash
Inspired by and adapted from Priya Krishna‘s Kaddu recipe, which was adapted from her mother Ritu Krishna’s recipe. Naturally gluten-free and vegan.
Consider making a double batch so you’ll have leftovers. 😊
Yield 4 servings Printer-Friendly Recipe.
Time About 50 minutes
Ingredients
- 2 tablespoons coconut oil
- 1 teaspoon fenugreek seeds
- ½ teaspoon ground turmeric
- 2 cups ¼-inch diced yellow onion
- 2 tablespoons minced fresh ginger
- ½ teaspoon red chile powder
- 1 medium butternut squash (about 2 pounds), peeled,
seeded and cut into 1-inch cubes - ¾ teaspoon sea salt, plus more to taste
- 1 14.5 ounce can diced tomatoes with juice
- 2 ½ tablespoons fresh lime juice
- 1 ½ tablespoons palm sugar or light brown sugar
- 3 tablespoons coarsely chopped fresh cilantro, for garnish
Instructions
- 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’re fragrant, less than half a minute. Reduce the heat to medium-low and stir in the turmeric. - Mix in the onion and cover the pan. Cook for 5 minutes. Add the ginger and chili powder and cook for 1 minute. Toss in the butternut squash and salt. Cover the pan.
Cook until the squash is tender, 18-20 minutes. Gently stir a couple of times to keep the squash from sticking to the pan. - Add in the diced tomatoes with their juices, the lime juice and the palm sugar. Cover and cook another 5 minutes. Adjust the salt to taste. Serve Indian Sweet & Sour Butternut Squash garnished with coarsely chopped cilantro leaves and fine stems.