As the days begin to get a lot colder and darker in the UK, I definitely find myself daydreaming about white beaches, lush rice fields & warmer climes. Looking through all our travel photos from India doesn't exactly help with the winter blues, but it is an amazing way to find meal inspiration...
One of the dishes we remember fondly from our travels was this spicy pumpkin or squash mash, which was often served as part of a lunchtime thali with other curries & pickles. As squash is in season here at the moment, we decided to make our own version of this delicious, satisfying dish. The whole spices in this meal bring a lot of flavour to the mash, as well having a lot of healing properties that help warm the body up during these colder months!
1 large butternut squash (approx 1 kg)
1 medium onion, chopped
1 tsp fennel seeds
1 tsp mustard seeds
1 tsp cumin seeds
1/4 tsp fenugreek seeds
1 dried red chili (optional)
1 tbsp coconut oil
1-2 tbsp fresh lemon juice
large handful of coriander, chopped finely
-First, peel and cut the squash into chunks and remove the seeds. Then roast in a hot oven for 40-60 minutes, until well cooked and beginning to colour.
-Once roasted, remove from the over and roughly mash the squash on the tray using the back of a fork.
-In a pan, heat the coconut oil, then add all of the spices and the chili and stir fry for 30-60 seconds, until the mustard seeds begin to crackle. This is important for bringing the flavour out of the spices and into the oil!
-As soon as they begin to crackle, add the onions and fry on a medium heat for 8-10 minutes or until they start to turn golden.
-Once the onions are golden, add the mashed squash to the pan. Mix well and fry for 1-2 more minutes, then turn of the heat.
-Mix in the fresh coriander and lemon juice. Enjoy!