Winter squashes are sweet, heavy, and warming. Their properties along with a high mineral and protein content make them a perfect winter food. They are harvested in late autumn and can be kept in a dry cool place for several months.
This dish goes well with brown rice, millet or our Perfectly Fluffy Basmati Rice.
Winter Squash with Almonds
- Heat the ghee in a wide heavy bottomed pan over medium heat. Add the hing, mustard seeds, and cumin seeds. Sauté for a minute or two.
- Add the almonds, coriander powder, and fennel powder. Stir for few seconds.
- Add the squash, salt, and turmeric powder. Mix well.
- Cook, covered, on low heat until tender (15-20 minutes). Stir periodically to prevent sticking. If the squash is too dry, add a tablespoon or two of water during the process.
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