Acorn Squash with Fenugreek Seeds

Staff Writer
Acorn Squash with Fenugreek Seeds
Acorn Squash with Fenugreek Seeds
Prerna Singh

Acorn Squash with Fenugreek Seeds

My father is a simple man and very simple things in life make him happy. Indian pumpkin cooked with fenugreek seeds, garlic, and chile with a little sweetness and a little tang make him happy.

After quite a while, I realized that the pumpkin we get in India is very different in taste, shape, and size from the ones we find in the U.S. And after a lot of trial and error I finally found a variety of squash that comes closest to the taste. Acorn squash is what you need if you want the taste of Indian pumpkin.

There are a lot of ways pumpkin is cooked in India; this is the way my grandmother taught my mom and then I learned from her. It's very simple with just a few ingredients you can easily find at home and it tastes pretty good.

My mom stresses the use of mustard oil, which I always say is to Indian food (after ghee, of course) as olive oil is to Italian. But I used olive oil because that's what I and a lot of us can easily find in our pantry. If you can find aamchur (dried mango powder), then fabulous, or else you can use lime or lemon juice as well. So here's the recipe.

2
Servings
200
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 tablespoon mustard, olive, or vegetable oil
  • 1 teaspoon fenugreek seeds
  • 1 tablespoon minced garlic
  • 2 dried whole red chile peppers, chopped roughly
  • 1 medium-sized acorn squash, skinned, seeded, and cut into ½-inch cubes
  • 1 teaspoon turmeric
  • Salt, to taste
  • 1 1/2 teaspoon aamchur (dried mango powder) or 1 tablespoon lime or lemon juice
  • 1/2 tablespoon brown sugar
  • 1 tablespoon ground coriander

Directions

Heat the oil in a wok or heavy-bottomed pan over medium heat. Add a few fenugreek seeds to test; they should pop and sizzle when dropped in the hot oil. If not, continue heating the wok and test again. Add the remaining fenugreek seeds.

As they start to sizzle, add the garlic and chile pepper. When the garlic starts to brown, add the acorn squash and turmeric. (Be careful, turmeric stains.) Mix well and cover with a lid, stirring occasionally until half cooked, about 10-15 minutes. Then, uncover and season with salt, to taste.

Continue to cook, uncovered, until the squash is fork tender, about 5-10 minutes. (When nearly done, the squash will start to get mushy, so go easy while stirring or it will break. Not that there will be any change in taste, but it just won't look as pretty.) Once cooked through add the aamchur (or lemon or lime juice), sugar, and coriander. Mix well, cook for 1 more minute, and then remove from heat.

Acorn Squash Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Acorn Squash Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals. Root vegetables, however, should be slowly braised or boiled for in order to ensure their inside is cooked as well as their outside.

Nutritional Facts

Total Fat
8g
12%
Sugar
5g
N/A
Saturated Fat
0.6g
3%
Protein
4g
7%
Carbs
34g
11%
Vitamin A
60µg
7%
Vitamin B6
0.6mg
31.4%
Vitamin C
92mg
100%
Vitamin E
2mg
10%
Vitamin K
7µg
8%
Calcium
111mg
11%
Fiber
6g
23%
Folate (food)
49µg
N/A
Folate equivalent (total)
49µg
12%
Iron
4mg
22%
Magnesium
96mg
24%
Monounsaturated
5g
N/A
Niacin (B3)
2mg
11%
Phosphorus
124mg
18%
Polyunsaturated
1g
N/A
Potassium
994mg
28%
Sodium
660mg
27%
Sugars, added
2g
N/A
Thiamin (B1)
0.4mg
23.8%
Zinc
0.7mg
4.5%