Indian

Spicy Butternut Squash is for Dinner.

Spicy Butternut Squash takes several minutes to prepare.

Spicy Butternut Squash takes 240 minutes to cook.

Spicy Butternut Squash makes 5 servings.

The ingredients for Spicy Butternut Squash are:

2 Tbsp canola oil
2 tsp fenugreek seeds
2 tsp cumin seeds
2 brown cardamom pods
1 2-inch cinnamon stick
1 yellow or red onion, peeled, cut in quarters, and sliced
1 medium tomato, diced
2 tsp turmeric powder
1 tsp ground coriander
3 lbs butternut squash, peeled, cut into 1-inch pieces (approx. 6 cups)
1 large jalape?o or 3-4 Thai or serrano chile peppers, seeded and chopped
2 tsp brown sugar
1 tsp garam masala
1-2 tsp kosher salt
1 tsp cayenne pepper
1 Tbsp fresh lemon juice
Cilantro, for garnish (optional)

Here is how you make Spicy Butternut Squash:

In a small sauce pan, heat the oil over medium heat. Add the fenugreek, cumin, cardamom and cinnamon stick. Cook 3-4 minutes, stirring constantly, until the mixture sizzles. Add the onion and cook for another minute or two, stirring, until the onion browns slightly. Add to the slow cooker and turn it on HIGH.Add the tomato, turmeric and coriander, and mix well. Cover and cook for 3 minutes. Add the squash, and mix again. Turn the cooker to LOW and cook for 4 hours, stirring once each hour.Add the jalape?o, brown sugar, garam masala, 1 tsp of salt, cayenne and lemon juice. Stir gently, leaving some chunks of squash whole while others get mashed into the sauce. Taste, and add more salt if needed.Garnish with cilantro if you like it (I don't), and serve hot with roti, naan, or on its own.Serving Size:?5 1-cup servings

The nutritional information for Spicy Butternut Squash is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 225.5

• Total Fat: 6.5 g
• Cholesterol: 0.0 mg
• Sodium: 955.7 mg
• Total Carbs: 45.3 g
• Dietary Fiber: 12.1 g
• Protein: 3.8 g

Spicy Butternut Squash is Indian cuisine.

The dietary needs meet for Spicy Butternut Squash is Vegetarian