Butternut squash

This is a butternut squash recipe but I don't know what to call it because mom never gave it a name. All I know is, this is how squash is cooked at home. Only this way. Squash was never used in any other dish. Not that I'm complaining. This is the way I like it! Yes, I love it. I pair it with sambar, sothi or rasam.

A word of caution: this dish taste sweet. What else can you expect? Squash is sweet. Anyway, those with no sweet tooth, add up on the chili powder.

INGREDIENTS

• Butternut squash, peeled & cubed - 2 cup
• Cumin seeds - 1/2 tsp
• Mustard seeds - 1/2 tsp
• Asafoetida - a pinch
• Curry leaves - 1 sprig
• Dry red chili - 2
• Chili powder - 1 tsp
• Brown sugar - 1 tbsp
• Salt - to taste

METHOD

1. Heat oil in a wok and add cumin and mustard seeds.
2. When they splutter, add asafoetida, curry leaves and dry chilies.
3. Then add the cubed squash, give a good stir, sprinkle some water and cover.
4. When its half cooked, add chili powder, brown sugar and salt and stir.
5. Sprinkle more water, cover n let it cook till its mushy.