Low Calorie Curried Butternut Squash Recipe

Winter squashes such as Butternut, Hubbard, and Acorn are nutritional and categorized as 'Yellow Vegetables' in the 2005 USDA foods. Pumpkin (Kaddu) used in India is close in texture and taste to Butternut squash as opposed to Pumpkin available in United States.

It is very difficult to cut and remove the skin. Before cutting I bake the Butternut squash to soften the skin. The recipe is similar to famous Punjabi dish called Meetha Kaddu. Fenugreek seeds may also help lower fasting blood glucose. I have substituted Sugar with Splenda to reduce calories.

Ingredients

1. Medium size Butternut: 1
2. Canola oil: 1½ teaspoon
3. Whole Fennel seed: ½ teaspoon
4. Finally chopped ginger: 1 Inch
Substitute with dry ginger powder: ½ teaspoon
5. Sea Salt: to taste
6. Cayenne powder: to taste
7. Splenda granular: 1½ teaspoon
8. Lime or Lemon juice: 1 teaspoon
9. Water: 2 Tablespoons

Method

1. Preheat oven to 350 ºF. Bake whole butternut for about 25 minutes. Let it cool for about ½ hour making it easier to handle.
2. Cut the Butternut in half lengthwise. With a spoon, scoop out the seeds. Now, you have to make a decision. Do you want to keep or discard the skin. If you want to discard the skin peel it off with a sharp paring knife.
3. Cut Butternut into ¾" cubes. Put aside.
4. In a heavy bottom pan, heat oil. Add Fenugreek seeds. Roast Fenugreek seeds as they start to turn brown and emit nutty flavor.
5. Add Butternut cubes. Sautee for five minutes.
6. Add remaining ingredients except water. Sautee 2 to three minutes.
7. Add water. Cook Covered for 15 minutes on medium heat.

Yield: Depends on the size of the squash

Serving Size: 1 Cup

Food group per serving

Vegetables: 1 Cup