Subj : NYT E-Z Dinner - 88
To   : All
From : Dave Drum
Date : Sat Feb 03 2024 16:26:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Kaddu (Sweet & Sour Butternut Squash)
 Categories: Squash, Herbs, Vegetables, Citrus, Chilies
      Yield: 4 servings
 
      2 tb Olive oil
      1 ts Fenugreek seeds
    1/2 ts Ground turmeric
      1 sm Yellow onion; fine dice
      2 tb Minced fresh ginger
    1/2 ts Cayenne powder
    1/4 ts Asafetida (opt)
      1 md Butternut squash; peeled,
           - seeded, in 1/2" cubes
      1 ts Kosher salt; more as needed
      4 md Roma tomatoes; in 1/2"
           - cubes
      2 tb Fresh lime juice; more as
           - needed
      2 tb Light brown sugar
      2 tb Chopped fresh cilantro;
           - garnish
 
  In a large (12") deep saute pan over medium heat, warm
  the oil. Once the oil begins to shimmer, add the
  fenugreek seeds and cook until they start to sputter,
  which should be within seconds. Reduce the heat to
  medium-low and swirl in the turmeric. Add the onion and
  saute until it just starts to soften, 3 to 4 minutes.
  Add the ginger, chile powder and asafetida (if using),
  and cook for 1 minute. Add the butternut squash and
  salt, cover and cook until the squash is tender, 10 to
       15    minutes.
  
  Stir in the tomatoes, lime juice and brown sugar. Reduce
  the heat to low, cover and cook until the tomatoes are
  soft but still retain their shape, about 5 minutes.
  Remove from the heat. Taste and adjust the lime juice
  and salt according to taste. Garnish with the cilantro
  and serve warm.
  
  Recipe from: Priya Krishna and Ritu Krishna
  
  Adapted by: Priya Krishna
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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