Butternut squash, also known in Australia as Butternut pumpkin, is a type of winter squash. It has a sweet, nutty taste that is similar to pumpkin. It has yellow skin and orange fleshy pulp. When ripe, it turns increasingly deep orange, and becomes sweeter and richer.It is a good source of fiber, vitamin C, manganese, magnesium, and potassium. It is also an excellent source of vitamin A.Butternut squash is a vegetable that can be roasted and toasted and also be puréed or mashed into soups, casseroles, breads, and muffins. I tried chutney with this awesome vegetable for something new, they tasted really delicious..
2cups Butternut squash pieces
1inch Ginger pieces
5nos Garlic pods
1no Tamarind (marble size)
2nos Green chillies
1no Red chilly
2tsp Oil
Salt
For Tempering:1/2tsp Mustard seeds
1/4tsp Urad dal
4nos Curry leaves
Heat a tsp of oil n fry ginger pieces n garlic piecs until they turn brown..in the same pan,fry the butternut squash, tamarind piece, red chilly n green chillies one by one until they turn brown too...grind everything into bit coarse paste with enough salt in a blender..
Heat the remaining oil in a pan, add the mustard seeds n urad dal with curryleaves, let them splutters.. add them to the butternut squash chutney..
Serve them as side for dosais, idlies....
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Eat Healthy - During Pregnancy by Sangeeth..
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