Meetha Kaddu (Sweet Curried Butternut squash) Recipe

Butternut squash is baked peeled cubed and cooked with curry spices and brown sugar

This is my favorite childhood Punjabi recipe. First a word about Kaddu. In English we call it Pumpkin, but it is not same as the Pumpkin available in United States. Kaddu is closer in texture and taste to Butternut winter squash in United States. It is very difficult to cut and remove the skin. Baking Butternut squash makes it easier to cut as it softens the hard shell. My grandmother used to make it with Shakkar (raw sugar-cane sugar), and Amchoor (mango powder). I will substitute Shakkar with brown sugar, and Amchoor (mango powder) with Lemon juice.

Ingredients

1. Medium size Butternut Squash: 1
2. Canola oil: 1½ teaspoon
3. Whole Fenugreek seed: ½ teaspoon
4. Finely chopped ginger: 1 Inch
Substitute with dry ginger powder: ½ teaspoon
5. Salt to taste
6. Cayenne powder to taste
Crushed red pepper (the one with whole seeds) gives a better appearance
7. Brown sugar: ½ Tablespoon
8. Cinnamon powder: ½ teaspoon
9. Kasoori Patta (Dried Fenugreek leafs): ½ Tablespoon
Substitution: Dry Parsley
10. Lime or Lemon juice: 1 teaspoon
11. Water: 2 Tablespoons

Method

1.  Preheat oven to 350 ºF. Bake whole butternut squash for about 25 minutes. Let it cool for about ½ hour making it easier to handle.
2. Cut the squash 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.