Best 4 Indian Sweet And Sour Butternut Squash Recipes
Embark on a culinary journey to tantalize your taste buds with a symphony of flavors in our delectable Indian Sweet and Sour Butternut Squash recipe collection. This article presents a treasure trove of culinary creations, each offering a unique twist on the classic combination of sweet and sour. From the tangy and aromatic Butternut Squash Curry to the crispy and flavorful Air Fryer Butternut Squash Fries, these recipes cater to diverse preferences and cooking styles.
Indulge in the robust flavors of the Butternut Squash Curry, where tender squash melds harmoniously with a medley of fragrant spices, creating a rich and satisfying dish. Experience a symphony of textures and flavors in the Butternut Squash and Chickpea Curry, where the combination of sweet squash and hearty chickpeas delivers a delightful contrast. For a healthier alternative, relish the guilt-free Butternut Squash and Lentil Soup, a comforting and nutritious meal that warms the soul.
If you seek a crispy and delectable treat, explore the Air Fryer Butternut Squash Fries. These golden-brown fries, seasoned to perfection, offer a delightful crunch and a burst of flavor in every bite. For a unique and tangy appetizer, try the Sweet and Sour Butternut Squash Bites, where tender squash is coated in a sweet and tangy glaze, creating a perfect balance of flavors.
Prepare to be amazed by the Butternut Squash and Black Bean Enchiladas, a fusion of Mexican and Indian flavors. These enchiladas are filled with a flavorful combination of squash, black beans, and aromatic spices, all wrapped in soft tortillas and smothered in a delectable sauce.
Explore the vibrant flavors of the Butternut Squash and Spinach Stir-Fry, a quick and easy dish that combines the sweetness of squash with the earthy goodness of spinach. If you're in the mood for something indulgent, indulge in the Butternut Squash and Goat Cheese Stuffed Shells, where delicate pasta shells are filled with a creamy and savory mixture of squash and goat cheese.
Unlock the secrets of authentic Indian cuisine with the Butternut Squash Korma, a rich and creamy dish where tender squash is enveloped in a velvety sauce infused with aromatic spices. For a unique and flavorful side dish, try the Butternut Squash and Coconut Stir-Fry, a harmonious blend of sweet squash, crunchy vegetables, and the subtle sweetness of coconut.
SOUTH INDIAN-ISH BUTTERNUT SQUASH
My mom's sweet-and-sour squash is one of her oldest and most requested dishes. But just like you can't expect Beyonce to sing "Single Ladies" at every single concert, my mom can't be held down to just one preparation of squash. That's where this many-textured and -colored recipe comes in, in which squash gets the Southern Indian flavor treatment, with earthy fried curry leaves, black mustard seeds, and coriander. The crunchy, astringent spices go great with the mellow sweetness of the squash.
Provided by Priya Krishna
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large skillet over high heat, warm the oil. Once the oil begins to shimmer, add the black mustard seeds and as soon as they begin to pop and dance around in the oil, which should be within seconds, remove the pan from the heat. Add the curry leaves, making sure they get fully coated in the oil (there may be more popping and splattering, and that's okay!). The leaves should immediately crisp up in the residual heat. Return the pan to medium heat, add the turmeric and asafetida (if using), and stir to incorporate without breaking up the curry leaves. Add the onion and cook until it is translucent and starting to brown, 5 to 7 minutes. Add the butternut squash, green chiles, and coriander and stir gently just to combine (be careful not to overmix, or you'll end up with mush). Spread the vegetables in an even layer in the pan, cover, and cook until the butternut squash is tender and soft, 8 to 10 minutes.
- Add the salt, lime juice, and red chile powder and stir gently. Taste and adjust the lime juice, red chile powder, and salt, if needed, before serving.
SWEET AND SOUR BUTTERNUT SQUASH OR PUMPKIN
This dish from Madhur Jaffrey, the well-known Indian cookbook author, belongs to a category of Bangladeshi foods known as bharats. Part relish and part vegetable dish, they add extra flavor to a meal. "We are beginning to find peeled and seeded butternut squash in our supermarkets now, making this dish a snap to make," Ms. Jaffrey says. Use mustard oil for an authentic Bengali taste, or substitute olive oil. Mustard oil and other Asian ingredients and seasonings like asafetida and urad dal can be found in Indian food stores and specialty shops.
Provided by Tara Parker-Pope
Categories side dish
Time 20m
Yield 4 to 5 servings
Number Of Ingredients 9
Steps:
- Pour the oil into a frying pan and set over medium heat. When hot, add the asafetida and mustard seeds. As soon as the mustard seeds start to pop, a matter of seconds, add the squash. Continue to cook, stirring, for about 3 minutes, or until the squash pieces just start to brown.
- Add 1/4 cup of water, cover, turn heat to low, and cook for about 10 minutes, or until the squash is tender.
- Add the salt, sugar, cayenne and yogurt. Stir and cook, uncovered, over medium heat until the yogurt is absorbed and no longer visible. Sprinkle in the cilantro and stir a few times.
Nutrition Facts : @context http, Calories 133, UnsaturatedFat 7 grams, Carbohydrate 15 grams, Fat 9 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 296 milligrams, Sugar 4 grams
KADDU (SWEET AND SOUR BUTTERNUT SQUASH)
This cozy vegetable main is an ode to earthy, maple-y fenugreek, a staple spice of Indian cooking that is a perfect match for the mild sweetness of butternut squash. Normally roasted, butternut squash is gently stewed here with ginger, onion, turmeric, tomatoes and brown sugar, bringing out a unique and addictive sweet-and-sour flavor. Kaddu is traditionally paired with puri, a type of fried bread, but roti, tortillas and even toast work well with this bright and hearty one-pot dish.
Provided by Priya Krishna
Categories vegetables, main course, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- 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.
- 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.
INDIAN SWEET AND SOUR BUTTERNUT SQUASH
This sweet and sour squash makes a great accompaniment to Halibut "En Papillote" with Coconut-Mint Chutneyto (see my recipes), creating a perfect balance of the signature flavors of Indian cooking-sweet, sour, spicy, salty, and bitter.
Provided by GeeWhiz
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut the squash in half lengthwise, peel it, and scrape out the seeds; then cut the halves lengthwise into 1/2-inch-thick strips; then cut the strips crosswise into 11/2-inch pieces.
- Heat the oil in a large wok or frying pan over medium-high.
- Add ginger, and cook, stirring, for 1 minute.
- Add chili and cumin seeds, and cook for 1 minute.
- Add cayenne and curry powder, and cook, stirring, for 30 seconds.
- Add the squash, and stir until it is coated with the oil.
- Season to taste with salt and sugar.
- Reduce heat to medium; cover, and cook until squash is tender, about 25 minutes, stirring every 5 minutes to ensure the spices do not burn (reduce heat if necessary, but if the squash does not brown, increase it slightly).
- Stir in the lemon or lime juice, and mash the squash with a spoon to break up some of the pieces.
- Taste for salt, and serve hot.
Nutrition Facts : Calories 208.6, Fat 10.8, SaturatedFat 0.8, Sodium 882.5, Carbohydrate 29.9, Fiber 4.8, Sugar 7.3, Protein 2.6
Tips:
- Choose butternut squash that is firm and has a deep orange color.
- Cut the butternut squash into 1-inch cubes. This will help it cook evenly.
- Use a large skillet or wok to cook the butternut squash. This will give it plenty of space to brown.
- Don't overcrowd the pan when cooking the butternut squash. This will prevent it from cooking evenly.
- Cook the butternut squash over medium-high heat. This will help it caramelize and develop a slightly crispy exterior.
- Stir the butternut squash frequently while cooking. This will help it cook evenly and prevent it from burning.
- Add the sauce to the butternut squash and simmer for 5-10 minutes. This will allow the flavors to meld.
- Serve the sweet and sour butternut squash over rice or quinoa. You can also enjoy it as a side dish or appetizer.
Conclusion:
Sweet and sour butternut squash is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover butternut squash. The combination of sweet and sour flavors is sure to please everyone at the table. So next time you're looking for a new and exciting way to cook butternut squash, give this recipe a try!
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