Kaddu (Sweet and Sour Butternut Squash)
Updated Nov. 14, 2023
- Total Time
- About 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons olive oil
- 1teaspoon fenugreek seeds
- ½teaspoon ground turmeric
- 1small yellow onion, finely diced
- 2tablespoons minced fresh ginger
- ½teaspoon red chile powder, such as cayenne
- ¼teaspoon asafetida (optional)
- 1medium butternut squash (about 2 pounds), peeled, seeded and cut into ½-inch cubes
- 1teaspoon kosher salt, plus more as needed
- 4medium Roma tomatoes, cut into ½-inch cubes
- 2tablespoons fresh lime juice (from about 1 lime), plus more as needed
- 2tablespoons light brown sugar
- 2tablespoons chopped fresh cilantro (stems and leaves), for garnish
Nutritional analysis per serving (4 servings)
191 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 33 grams carbohydrates; 5 grams dietary fiber; 11 grams sugars; 3 grams protein; 486 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large (12-inch) deep sauté 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 sauté 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.
- Step 2
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.
Private Notes
Comments
I thought this was a really good recipe! Sweet, sour, spicy. Yum! I used mustard seeds instead of fenugreek. I ended up having to cook the squash about 8-10 extra minutes. And did 1/4 tsp of regular chili powder and 1/4 of cayenne. I like spicy but think it would have been too spicy with a full 1/2 tsp cayenne. Next time I think I’d add a little crunch with either some chopped roasted peanuts or fried shallots!
This turned out amazing! The flavor was incredible! Only substitutions were using acorn squash instead of butternut, and I used 1 can diced tomatoes instead of fresh, since the ones at the store were looking a little sad. I am going to make this again and again!
This is an excellent recipe. If you're preparing this for Navarati, skip the onions and tumeric, which are not allowed during the fast. You can also include green chiles, mustard seeds, cumin seeds as well as tamarind, which are all allowed.
It added a nice spiciness to the usually rich and bland American recipes at Thanksgiving. It was also quite easy after prepping the ingredients. I coudl not find asafetida, which is too bad. It also was a nice touchstone for conversation during the dinner. I will make this again!
Made this last night with an array of other Indian inspired dishes. My kids and I loved it...btw, kids are 29 (haha).
Didn't have fenugreek so substituted maple syrup and omitted the the brown sugar as well. Also, substituted canned tomatoes without the juice for the fresh tomatoes. Also substituted Korean gochugaru for the red pepper flakes.
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