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Spicy-Sweet Dry Curried Squash

Spicy-Sweet Dry Curried Squash

By Courtney HillAugust 11, 2022

  • Makes
    4 servings
  • Cook Time
    35 minutes
  • Rating

Indian kaddu ki sabzi inspired this wonderfully fragrant, richly flavored dry curry. In place of kaddu, or pumpkin, we opted to use varieties of winter squash—namely acorn or delicata—that are similar in texture and taste to pumpkin but have thin, edible skins and are easier to prep. Warm, complex spicing comes from a mix of sweet and savory spices, both whole and ground, as well as from blooming the whole spices in oil. Dried árbol chilies are optional; their subtly fruity flavor and earthiness work beautifully with the squash. Fenugreek seeds are also optional but worth seeking out. You’ll recognize their unique aroma from curry powder—it’s a key ingredient in the spice blend—but on its own fenugreek features heady notes of mustard and maple. A good measure of brown sugar accentuates the natural sweetness of the squash and balances the spices, while a little lemon juice—a stand-in for amchoor, or green mango powder—brightens the dish with its acidity. Serve as a side or vegetarian main, with warm flatbread on the side.

Tip

Don’t forget to occasionally stir the squash as it cooks, and don’t hesitate to adjust the heat to maintain a gentle but steady simmer. Avoid vigorous cooking to prevent the liquid from reducing too quickly, which can lead to scorching, and so the pieces of squash don’t completely break down.

Ingredients
  • ¼

    cup grapeseed or other neutral oil

  • 1

    tablespoon yellow mustard seeds

  • 2

    teaspoons cumin seeds

  • 1

    teaspoon fennel seeds

  • 1

    teaspoon fenugreek seeds (optional)

  • 3

    dried árbol chilies (optional)

  • 2

    pound acorn or delicata squash, unpeeled, halved, seeded and cut into ¾- to 1-inch chunks

  • Kosher salt

  • 3

    tablespoons packed brown sugar

  • 1 ½

    teaspoons ground coriander

  • ½

    teaspoon ground turmeric

  • ¼-1/2

    teaspoon cayenne pepper

  • 2

    teaspoons lemon juice

  • 1

    serrano chili, stemmed, seeded and minced

  • ¼

    cup lightly packed fresh cilantro, roughly chopped

Step 1

In a 12-inch skillet over medium, combine the oil, mustard seeds, cumin seeds, fennel seeds, fenugreek seeds (if using) and árbol chilies (if using). Cook, occasionally stirring and swirling the skillet, until sizzling and fragrant, 2 to 3 minutes.

Step 2

Stir in the squash and 1½ teaspoons salt. Add ½ cup water, cover and cook, stirring occasionally, until most of the water has been absorbed, about 10 minutes (the squash will be slightly underdone).

Step 3

Stir in the sugar, coriander, turmeric and cayenne, followed by another ½ cup water. Re-cover and continue to simmer, stirring occasionally, until the mixture is thick and the squash yields when pressed with the back of a spoon but the pieces still hold their shape, 5 to 8 minutes.

Step 4

Off heat, stir in the lemon juice, then taste and season with salt. Remove and discard the árbol chilies (if used). Transfer to a serving dish and sprinkle with the serrano chili and cilantro.

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