- 1 butternut squash (2 lb), halved, seeded, sliced 3/4 inches
- 4 tbsp oil
- ground black pepper
- 1.25 inch ginger, peeled and chopped
- 4 cloves garlic, chopped
- 1 green chili, chopped
- 1 large onion, finely diced
- 14-oz canned plum tomatoes
- 0.5 tsp sugar
- 1.5 tsp coriander powder
- 1.5 tsp cumin powder
- Preheat the oven to 400ºF (205ºC) and line two roasting trays with foil.
- Throw in the squash and drizzle most of the oil, seasoning generously with salt and pepper, then toss and bake for 30 minutes or until soft and browning, turn halfway through.
- Bash the ginger, garlic, chili, some salt into a paste and set aside.
- Heat the rest of the oil in a pan on medium heat and fry the onion for 8 to 10 minutes until golden, then add the paste and cook for 2 to 3 minutes.
- Add the canned tomatoes, breaking them with a spoon, and cook for around 12 minutes, stirring occasionally, until the sauce is thick and rich.
- Add the remaining spices, season with salt and 0.5 tsp black pepper, then cook for 5 minutes adjusting the consistency with water. Fold the squash into the sauce and serve.
Part of #Recipes.
From Meera Sodha's Made in India.