Best 2 Kaddu Sweet And Sour Winter Squash Recipes

Kaddu Sweet and Sour Winter Squash: A Culinary Symphony of Sweetness and Tang

Let your taste buds embark on a culinary adventure with Kaddu Sweet and Sour Winter Squash, a harmonious blend of sweet squash, tangy tomatoes, and a symphony of spices. This delectable dish, deeply rooted in Indian cuisine, offers a delightful balance of flavors that will tantalize your palate. Kaddu Sweet and Sour Winter Squash is not just one recipe, but a collection of culinary delights, each with its unique twist on this classic dish. From the traditional Kaddu Meetha, a sweet and tangy curry, to the innovative Kaddu Sweet and Sour Stir Fry, a vibrant medley of flavors and textures, to the comforting Kaddu Kofta Curry, where tender squash dumplings are enveloped in a rich and flavorful gravy, each recipe promises an unforgettable culinary experience. Whether you're a seasoned cook or a novice in the kitchen, Kaddu Sweet and Sour Winter Squash is sure to become a staple in your culinary repertoire.

Check out the recipes below so you can choose the best recipe for yourself!

KADDU (SWEET AND SOUR BUTTERNUT SQUASH)

Kaddu (Sweet and Sour Butternut Squash) image

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

Ingredients

2 tablespoons olive oil
1 teaspoon fenugreek seeds
1/2 teaspoon ground turmeric
1 small yellow onion, finely diced
2 tablespoons minced fresh ginger
1/2 teaspoon red chile powder, such as cayenne
1/4 teaspoon asafetida (optional)
1 medium butternut squash (about 2 pounds), peeled, seeded and cut into 1/2-inch cubes
1 teaspoon kosher salt, plus more as needed
4 medium Roma tomatoes, cut into 1/2-inch cubes
2 tablespoons fresh lime juice (from about 1 lime), plus more as needed
2 tablespoons light brown sugar
2 tablespoons chopped fresh cilantro (stems and leaves), for garnish

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.

SWEET AND SOUR BUTTERNUT SQUASH OR PUMPKIN

Sweet and Sour Butternut Squash or Pumpkin image

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

Ingredients

3 tablespoons mustard oil or olive oil
A generous pinch of ground asafetida
1/2 teaspoon whole brown or yellow mustard seeds
4 cups (1 1/4 pounds) peeled and seeded butternut squash or pumpkin, cut into segments 3/4- to 1-inch in size
3/4 to 1 teaspoon salt
1 1/2 teaspoons sugar
1/8 to 1/4 teaspoon cayenne pepper
1 tablespoon plain yogurt
2 tablespoons chopped cilantro

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

Tips:

For the best flavor, use a ripe, firm kabocha squash. Look for a squash with a deep orange color and no soft spots.
To easily peel the kabocha squash, microwave it for 2-3 minutes to soften the skin.
Don't overcrowd the pan when cooking the squash. This will prevent the squash from cooking evenly.
If the squash starts to stick to the pan, add a splash of water or oil.
Serve the squash immediately or store it in an airtight container in the refrigerator for up to 3 days.

Conclusion:

Kabocha squash is a delicious and versatile vegetable that can be used in a variety of dishes. This sweet and sour kabocha squash recipe is a great way to enjoy this healthy vegetable. The squash is roasted until tender and then tossed in a tangy sauce made with vinegar, sugar, and spices. This dish is perfect for a side dish or a main course.