Spiced butternut squash
Spiced butternut squashSubscribe to Sainsbury's magazine
Curry night on the cards? Serve up Anjum Anand's spiced butternut squash, it's a simple side dish packed with big flavours
For the Bengali panch phoran spice mix (makes 75g, you will need 1/2 tbsp)
- 2 tbsp cumin seeds
- 2 tbsp black mustard seeds
- 2 tbsp fennel seeds
- 2 tbsp nigella seeds
- 1 tbsp fenugreek seeds
For the spiced butternut squash
- 2 tbsp vegetable oil
- ½ tbsp homemade Bengali panch phoran spice mix
- 1-2 dried bird eye chillies, depending on taste
- 1 small onion, finely sliced
- ½ tsp ground turmeric
- 2 scant tsp ground cumin
- 1 rounded tsp ground coriander
- ¾ tsp sugar (or to taste)
- 2 tsp grated ginger
- 500g butternut squash, peeled, seeds removed and cut into 5cm chunks
- First, make the Bengali panch phoran spice mix. Mix together 2 tbsp each cumin seeds, black mustard seeds, fennel seeds, nigella seeds and 1 tbsp fenugreek seeds and use as needed.
Tip Sprinkle this spice mix on potatoes, cauliflower and okra. You can also fry the seeds, then add to stews, soups or vinaigrettes. You’ll love the taste of different seeds in every bite.
Heat the oil in a large nonstick saucepan. Add 1/2 tbsp of panch phoran and chillies; cook on a low heat for about 1 minute.
Add the onion and cook until soft and golden. Add a small splash of water along with the turmeric, cumin and coriander, sugar and ginger. Season lightly. Give the whole thing a good stir and cook for 1-2 minutes.
- Add the butternut squash, and about 150ml water. Bring to a gentle simmer and cook, covered, until the squash is just soft when poked with the tip of a knife, around 10-15 minutes; add a bit more water as it cooks if it’s looking dry. Uncover the pan and cook for a few more minutes to thicken the sauce. I like the edges to break up and start to become mushy.
This is simple but packed with flavour. For a curry, fry the mix in hot oil before adding other ingredients; the seeds should start to pop and sizzle