4
Serves
Preparation time: 10 minutes
Cooking time: 30 to 35 minutes
A departure from traditional sweet winter squash preparations, this recipe has an exotic flavor thanks to a simple seasoning of fenugreek seeds and turmeric, two Magic spices. Fenugreek seeds have a distinctive aroma reminiscent of curry.
1 tablespoon vegetable oil
2 medium onions, chopped (2 cups)
2 teaspoons ground fenugreek seeds (see Ingredient Note)
1/2 teaspoon turmeric
Pinch of cayenne pepper
4 cups cubed (1 1/2-inch/4-centimeter chunks) peeled butternut squash (20 ounces/575 grams)
1 cup water
1/2 teaspoon salt, or to taste
2 teaspoons lemon juice
1. Heat the oil in a Dutch oven over medium heat. Add the onions and cook, stirring often, until softened but not colored, 2 to 3 minutes. Add the fenugreek seeds, turmeric, and cayenne. Stir for a few seconds until fragrant. Add the squash, water, and salt. Stir to coat. Return to a simmer, then cook, covered, over medium-low heat until the squash is very tender, 25 to 30 minutes. (Add a little additional water, if necessary.)
2. Mash the squash coarsely with a potato masher. Stir in the lemon juice. One serving is 2/3 cup. Leftovers will keep, covered, in the refrigerator for up to 2 days. Reheat in the microwave.
Per serving: 129 calories, 2 g protein, 25 g carbohydrates, 4 g fiber, 4 g total fat, 1 g saturated fat, 299 mg sodium.
Ingredient Note: Fenugreek can be found in the bulk bins of natural foods stores, at Indian grocers, and at Web sites such as www.kalustyans.com or www.namaste.com. If using whole fenugreek seeds, grind them in a spice mill (a coffee grinder reserved for spices works well).