Stewed Butternut Squash in Spices

Ingredients

• 2 tablespoons avocado oil

• 1 teaspoon fenugreek seeds

• 2 Tbsp Maani’s Ch Tikka Masala Spice Blend 

• 1 small yellow onion, finely diced

• 2 tablespoons minced fresh ginger

• ½ teaspoon red chile powder or red pepper flakes (if you want it spicier) 

• 1 medium butternut squash (about 2 pounds), peeled, seeded and cut into ½-inch cubes

• 1 teaspoon kosher salt, plus more as needed

• 4 medium Roma tomatoes, cut into cubes

• 2 tablespoons fresh lime juice (from about 1 lime), plus more as needed

• 2 tablespoons light brown sugar

• 2 tablespoons chopped fresh cilantro for garnish

  Step 1

  In a large skillet over medium heat, warm the oil. Once the oil begins to shimmer, add the fenugreek seeds and cook until they start to sputter, which should be within seconds. Reduce the heat to medium-low and swirl in the Maani’s Spice Blend. Add the onion and sauté until it just starts to soften, 3 to 4 minutes. Add the ginger, chile powder if using and cook for 1 minute. Add the butternut squash and salt, cover and cook until the squash is tender, 10 to 15 minutes.

• Step 2

  Stir in the tomatoes, lime juice and brown sugar. Reduce the heat to low, cover and cook until the tomatoes are soft but still retain their shape, about 5 minutes. Remove from the heat. Taste and adjust the lime juice and salt according to taste. Garnish with the cilantro and serve warm with a puri.