Mashed Winter Squash with Indian Spices

Name: Mashed Winter Squash with Indian Spices
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 8
Cuisine: Indian, Asian
Ingredients: 2 Tbsps black mustard seeds; 4 kilograms butternut or buttercup squash, halved lengthwise and seeded; 0 teaspoons crushed red pepper; 2 garlic cloves, minced; 1 teaspoon ground coriander; 1 medium onion, finely chopped; 8 servings Salt and freshly ground pepper; 1 teaspoon turmeric; 79 milliliters vegetable oil, plus more for drizzling; 59 milliliters water

The recipe Mashed Winter Squash with Indian Spices is ready in approximately 1 hour and 20 minutes and is definitely an excellent gluten free, whole 30, and vegan option for lovers of Indian food. This side dish has 254 calories, 5g of protein, and 11g of fat per serving. This recipe serves 8. This recipe covers 21% of your daily requirements of vitamins and minerals. It will be a hit at your Winter event. A mixture of onion, vegetable oil, pepper, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Preheat the oven to 40

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Oven

On 2 large, rimmed baking sheets, drizzle the cut sides of the squash with oil and season with salt and pepper. Turn the squash halves cut sides down and roast for about 45 minutes, or until tender.

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Salt And Pepper

Squash

Cooking Oil

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Baking Sheet

Meanwhile, in a large pot, heat 1 tablespoon of the oil.

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Cooking Oil

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Pot

Add the mustard seeds and cook over moderately high heat, shaking the pot, until they pop, about 1 minute.

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Mustard Seeds

Pop

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Pot

Transfer the seeds to a small bowl.

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Seeds

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Bowl

Add the remaining 1/3 cup of oil to the pot.

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Cooking Oil

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Pot

Add the garlic and onion and cook over moderate heat, stirring occasionally, until softened, about 7 minutes.

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Garlic

Onion

Add the coriander, turmeric and crushed red pepper and cook, stirring, until fragrant, about 1 minute.

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Red Pepper Flakes

Coriander

Turmeric

Remove from the heat.

Using a large spoon, scrape the squash flesh from the skins into the pot.

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Squash

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Pot

Add the water and cook over moderately high heat, stirring and lightly mashing the squash, until blended and heated through. Season the squash with salt and pepper.

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Salt And Pepper

Squash

Water

Transfer to a bowl, top with the toasted mustard seeds and serve.

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Mustard Seeds

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Bowl

Equipment

Ingredients

Servings:

2Tbsps

black mustard seeds 4kilograms

butternut or buttercup squash, halved lengthwise and seeded 0teaspoons

crushed red pepper 2

garlic cloves, minced 1teaspoon

ground coriander 1medium

onion, finely chopped 8servings

Salt and freshly ground pepper 1teaspoon

turmeric 79milliliters

vegetable oil, plus more for drizzling 59milliliters

water

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian can be paired with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Baron Herzog Chenin Blanc (OU Kosher). Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 12 dollars per bottle.