Kaddu (Sweet and Sour Butternut Squash)

Kaddu is an Indian dish of butternut squash gently stewed with fenugreek, ginger and tomatoes until it turns sweet, sour and tender. Serve it with puri, roti, tortillas or even toast.

Serves 4 · About 25 minutes

Ingredients

• 2 tablespoons olive oil
• 1 teaspoon fenugreek seeds
• ½ teaspoon ground turmeric
• 1 small yellow onion, finely diced
• 2 tablespoons minced fresh ginger
• ½ teaspoon red chile powder, such as cayenne
• ¼ teaspoon asafetida (optional)
• 1 medium butternut squash (about 2 pounds), peeled, seeded and cut into ½-inch cubes
• 1 teaspoon kosher salt, plus more as needed
• 4 medium Roma tomatoes, cut into ½-inch cubes
• 2 tablespoons fresh lime juice (about 1 lime), plus more as needed
• 2 tablespoons light brown sugar
• 2 tablespoons chopped fresh cilantro, stems and leaves

Instructions

1. Warm the oil in a large (12-inch) deep sauté pan over medium heat. When it shimmers, add the fenugreek seeds. They'll sputter almost right away.
2. Lower the heat to medium-low, swirl in the turmeric, then add the onion and cook until it starts to soften, 3 to 4 minutes.
3. Stir in the ginger, chile powder and asafetida, if using, and cook 1 minute.
4. Add the squash and salt, cover and cook until the squash is tender, 10 to 15 minutes.
5. Stir in the tomatoes, lime juice and brown sugar. Cover and cook over low heat about 5 minutes, until the tomatoes soften but still hold their shape.
6. Take the pan off the heat and adjust the lime juice and salt to taste. Sprinkle with the cilantro and serve warm.

Adapted from Priya Krishna and Ritu Krishna, NYT Cooking.