Butternut squash poduthuval

Butternut squash is a favorite winter squash - its texture and mild sweetness makes it quite versatile. It takes well to spices, but is also wonderful with a mild flavoring of coconut+green cilies, which is what I do here.

This is a simple side which can be served with rotis or rice and rasam or sambar.

This is a quick and easy recipe that is pretty much the same as my young green jackfruit recipe. Can substitute Pumpkins for Butternut Squash.

Ingredients
4-5 cups peeled diced butternut squash
1/2 cup dry grated coconut
3-4 green chilies (adjust depending on variety of chili)
salt to taste
1 Tbsp coconut oil (or canola oil)
water as needed

tempering:
1 tsp urad dal
1 tsp chana dal
1 tsp mustard seeds
1/2 tsp cumin seeds

Preparation

1. grind the grated coconut and green chilies into a fine powdery paste and set aside
2. heat oil in a pan, add the tempering: chana dal first, when it starts to turn golden add the urad dal and when they turn brown add the mustard seeds and then the cumin seeds
3. when mustard seeds splutter and die down, add the diced butternut squash, some salt, the coconut-chili paste and stir well till it is coated with oil and tempering
4. add a few tablespoons of water, cover and let the squash cook a bit till it is soft but not mushy; stir once in a while
5. off heat garnish with cilantro or curry leaves, if available
6. serve warm with roti or steamed basmati rice