I am going to give a hand at this recipe, which is a sweet and spicy butternut squash dish. It is simple to make, but can take a long time. If you have any additions to this web page or recipe changes, please email me, so I can fix them right away! (Or just leave a comment).
- 1 whole butternut squash, peeled, seeded, and chopped well.
- water to cover
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin seed
- ~1 tbsp garam masala
- ~1 tbsp brown sugar
- 1 tsp cinnamon or 1 inch cinnamon stick
- 1 tsp cumin
- 1-2 whole hot peppers
Peel and seed butternut squash, then chop into small pieces. Put some oil on the bottom of a stockpot and heat until hot, add the onion, garlic, and cumin seed and fry until fragrant. Add the pumpkin and fry to caramelize and seal (about 3 minutes). Fill the stockpot with water until squash is just barely covered. Bring to a boil and then reduce heat. Add spices and sugar, cover, and simmer until squash is soft, about an hour. Stir occasionally.
At this point, the squash should be absorbing the water and turning into a mash. Continue to stir the pumpkin until it is well combined with the water. Taste the pumpkin at this point and if it is getting spicy you can remove the hot peppers. Continue to simmer until thick, another 10 minutes; it will be a little less thick than mashed potatoes when fully cooked.
Serve with roti and rice while still hot. Also good for breakfast with bakes and egg.