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40 minute meals, Entree, indian food nomenclature, vegetarian  /  December 2, 2017

Achari Kaddu or Savoury Butternut Squash

by Kanika Samra

Fall in North America, and autumn for folks from the subcontinent is a season synonymous with abundance of vegetables from the gourd family. There are competitions in North America for the largest pumpkin and then leading into Halloween a plethora of pumpkin carving activities.

Savouring the flavours of Fall

To be entirely honest, growing up we didn’t eat a lot of pumpkin. In India there are quite a few that are available. But the most common that is cooked as a savoury main is a variety called jade prince, the regular green pumpkin.

So this fall, I decided to try my hand at cooking a Butternut Squash as my first foray into using pumpkins in my cuisine.


The gorgeous golden flesh of the butternut was so inviting- I wanted to scoop it right out! But not so fast.

Here’s how I cooked a savoury butternut entrée.

Preparation time: 30 minutes; active – 20 minutes; inactive – 10 minutes.

Ingredients:

  • Half a Butternut Squash – peeled and cubed,
  • 1 to 2 tbsp Olive Oil (oil of your choice – sarson/mustard oil is good, or ghee or butter),
  • 1 tsp Fennel seeds,
  • 1 tsp Nigella seeds (kalonji),
  • 1 tsp  Fenugreek seeds,
  • 1/2 tsp Cumin seeds,
  • 1/2 tsp Red Chilli powder,
  • 1/2 tsp Coriander powder,
  • Salt and Pepper to taste.
  • A pinch of sugar (optional but good)
Ready to cook.
Cubed butternut.

Process: 
Take a heavy bottomed utensil – either a frying pan or wok style kadhai. Warm it up on high heat and then add cooking fat of your choice.

Tadka
Preparing an Achari Tadka

To this add Fennel, Cumin and Nigella seeds. Saute them until fragrant then add Fenugreek seeds. Overcooked fenugreek seeds taste bitter. Try to add them at the end and cook on low heat for just under a minute.

Cooking squash with tadka.
Add cubed squash to the tadka.

Once the tadka is ready, transfer the chopped butternut squash and stir.

Spicing squash.
And then follow spices.

Season with salt, pepper, chilli powder and coriander powder. At times I have also added a pinch of sugar to this recipe. It makes it sweeter but not overpowering. Try it!

Cooked Butternut Squash
Soft and ready to eat.

Mix well and cook covered for 10 minutes or until the squash feels soft and mashes easily.

Ready to Eat
Beautiful and flavourful!

That’s it! Achari kaddu is ready to be enjoyed with a hot chapati.

Butternut Squash Sabzi
Kaddu ki Sabzi ~ Savory Butternut Squash

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13 comments

  • chef mimi
    December 3, 2017

    Gorgeous! I swear I’ve seen many a squash dish, sometimes curried, in my Indian cookbooks – I guess it depends where in India you live. Butternut squash is so delicious and versatile – I love your spices!

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  • rameshmenon
    December 15, 2017

    I made Kaddu differently I think. But this sounded good! Ramesh
    Sent from my iPhone
    >

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    • kitchenpostcards
      January 4, 2018

      Thanks Ramesh! This recipe has delicate flavours and kaddus that do not have a strong aroma or taste do well with this tadka. If you try it, do tell us about it!

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