Pat loves butternut squash and is so excited to share this new sweet & spicy butternut squash recipe with you! This winter squash cooks into a delicious, healthy and flavorful mash with a just a few simple spices. Serve as yummy side dish, or along with Indian flatbreads such as chapati and enjoy!
Wash and peel the butternut squash with a vegetable peeler or knife. The peel is tough, so you may have to use a bit of force to peel it off until you see the orange-yellow flesh. Cut off both ends and discard. Cut the squash in half lengthwise. Using a spoon, scoop out any seeds and strings and discard. Chop the squash into about 1-inch pieces
Pour the oil into a medium saucepan and place over medium heat. When the oil is heated, add the cumin seeds and let brown, about 10 seconds. Do not let the cumin seeds burn and turn black. Immediately add the chopped squash, turmeric, red pepper, salt, and black pepper. Stir to combine
Reduce the heat to medium-low and cover the saucepan. Cook until the squash becomes completely soft and mashed, stirring occasionally for about 25 minutes
