Stir-fried acorn squash was in the menu I prepared for Karthigai this year. That was the first time I have bought and used acorn squash. I have no regrets on that decision. When I surfed the internet for a recipe, I mostly came across baking and roasting methods. I was looking for a recipe that is of Indian cuisine and found one in the site Indian Simmer. I was not sure how it is going to turn out or whether it will go with the rest of the menu. It came out amazing. Arun and Divya appreciated it as well. You can taste every flavour in a spoonful bitterness from fenugreek, hint of sourness from lemon juice, heat from red chillies and sweetness from the acorn squash itself. So here it goes.
Ingredients:
- 1 tablespoon Oil
- 1/2 teaspoon Fenugreek seeds
- 1 tablespoon Garlic, finely chopped
- 1 Red chilli, chopped
- 1 and 1/2 cups Acorn squash, cubed
- 1/2 teaspoon Salt
- 1/4 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 2 teaspoons Lemon juice
Preparation:
Heat oil in a pan over a medium flame and add fenugreek seeds. When it starts to brown add in garlic and red chillies.
Once the garlic is fried and turns golden, add the cubed acorn squash. Stir and cook until the firm texture of the squash turns tender.
Reduce heat. Now add salt, turmeric and coriander powder. Mix them all together.
Cover and cook for another minute or two so that the spices are fried and combined with the squash.
Serve as a side with any lentil-based curry or curd rice.
Notes:
- 1 and 1/2 cups of acorn squash is roughly half of medium-sized acorn squash.
- I have modified the original recipe to suit my liking.
- The recipe is referenced from the site Indian Simmer.
