Sweet and Sour Butternut Squash or Pumpkin

Name: Sweet and Sour Butternut Squash or Pumpkin
Total time: 20 min
Ingredients: 3 tablespoons mustard oil or olive oil; A generous pinch of ground asafetida; 1/2 teaspoon whole brown or yellow mustard seeds; 4 cups (1 1/4 pounds) peeled and seeded butternut squash or pumpkin, cut into segments 3/4- to 1-inch in size; 3/4 to 1 teaspoon salt; 1 1/2 teaspoons sugar; 1/8 to 1/4 teaspoon cayenne pepper; 1 tablespoon plain yogurt; 2 tablespoons chopped cilantro

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Total: 20 minutes

Servings: 4.5

Cost: $4.07 /serving

Author : Tara Parker-Pope

butternut squash pumpkin fall

Sweet and Sour Butternut Squash or Pumpkin

Ingredients

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3 tablespoons mustard oil or olive oilA generous pinch of ground asafetida1/2 teaspoon whole brown or yellow mustard seeds4 cups (1 1/4 pounds) peeled and seeded butternut squash or pumpkin, cut into segments 3/4- to 1-inch in size3/4 to 1 teaspoon salt1 1/2 teaspoons sugar1/8 to 1/4 teaspoon cayenne pepper1 tablespoon plain yogurt2 tablespoons chopped cilantro

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Instructions

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Step 1

Pour the oil into a frying pan and set over medium heat. When hot, add the asafetida and mustard seeds. As soon as the mustard seeds start to pop, a matter of seconds, add the squash. Continue to cook, stirring, for about 3 minutes, or until the squash pieces just start to brown.

Step 2

Add 1/4 cup of water, cover, turn heat to low, and cook for about 10 minutes, or until the squash is tender.

Step 3

Add the salt, sugar, cayenne and yogurt. Stir and cook, uncovered, over medium heat until the yogurt is absorbed and no longer visible. Sprinkle in the cilantro and stir a few times.