Butternut squash is a great, pretty and delicious ingredient in several dishes. It is considered a fruit and just like the pumpkin and courgette it is a member of the squash family. In our partly Indian kitchen, we love to use it on wedding days and religious days when strictly vegetarian foods are served. This recipe with potatoes is a real cold day meal. Especially when you add a nice hot paratha or naan (Flat breads)
We always have a couple of vegetables in our fridge and at the end of the week I have almost used every single one of them. Last week, I thought that I had used all vegetables in my oven dishes but then a pretty little butternut squash caught my eye. We usually eat these squashes with Rotis (flat breads). My mom doesn’t like to eat squashes with rice even though she loves rice. Squashes are meant to be eaten with Rotis, she says. She always prepares the squash in the same way: thoroughly cooked with spices and then mashed to a puree. It is yummy with the flat breads so she is absolutely right! This sweet squash is delicious when you add a chili and some garlic. Occasionally we use squashes in oatmeal cookies too.
I wanted to prepare the squash differently from what I was used to. I remembered I had some potatoes in a basket and since I had no time to make any flat breads that day, I decided to make a dish with both the butternut squash and potatoes. I cut the squash in dices. Very often I pre cook potatoes with a little bit of salt and spices such as turmeric powder. This way I know that the potatoes are already soft and tasty before I add them to what ever vegetable I’m cooking for dinner. In stead of mashing the squash to a puree, I left the dices as they were and it was a prettier dish than usual. Colorful orange and yellow because of the turmeric potatoes, this simple butternut squash dish absolutely belongs in my autumn foods list.