Butternut squash, also known as butternut pumpkin, has become one of my favorite ingredients these days. I always thought it was pumpkin, because it has the same sweet taste. But, I recently found out that the “pumpkin” was actually butternut! Butternut is very easily available here, especially during the winter/spring season. It is also a very good source of fibre, Vitamin A, C and E. Today, I will be sharing with you one very easy Indian vegetarian stir fry recipe. It is very easy to cook and I usually have it as a side-dish to other Indian dishes. If you like butternut, be sure to add this recipe to your collection of butternut recipes!
- On how to peel the butternut squash, check out this video on how to peel.
- Cut your butternut pumpkin into medium-thick equal slices. They shouldn’t be too thin or they will mash up during cooking. Remember butternut is a winter squash, so it gets “squashy”.
Easy Butternut Squash Indian Vegetarian Stir-fry recipe
Prep Time:5 minutes
Cook time:10 minutes
Total Time:15 minutes
- 3 cups of butternut squash, cut in medium-thick equal slices
- 1 tsp cumin seeds
- 2 dried red chillies
- 1 tbsp coriander leaves, chopped
- salt to taste
- Heat 1 tbsp oil in non-stick pan over low heat. Break the 2 dried red chillies and add to pan. Add cumin seeds.
- When the cumin seeds start to crackle, add the butternut slices and turn heat to medium. Mix to coat the butternut well with the oil. Add 1/4 tsp salt and mix.
- Fry for about 2-3 minutes until the butternut slices start to slightly “burn”. Add 1/4 cup of water and mix.
- Cook until butternut is well cooked. Use your spatula to break one piece of butternut into 2. If it breaks, then your butternut is ready.
- Add chopped coriander leaves, mix and remove. Serve!