Butternut Squash Bharta

 
 

Chef Manish Tyagi of Aurum in Los Altos, CA

Manish (@chef_manishtyagi) is a contemporary Indian chef and owner of Michelin rated Aurum. He credits hi mother’s home cooking for his interest in food. Little Manish would spend hours with his mother as she worked her ladle like a magic wand spinning exquisite dishes in the kitchen.

He has carved a niche for himself in the art of combining India's culinary traditions with California's local produce to create revolutionary dishes. His menu offers a fresh perspective on Indian food as an elegant cuisine of infinite variety, healthful ingredients, and vibrant culinary traditions. He also Beat Bobby Flay with his Saag Paneer Lasagne.

We having are having pumpkin in everything around us nowadays, and with Diwali in Autumn, why not a recipe to celebrate both cultures.

- Manish Tyahi

Yield: Serves 4

Note: The pictures accompanying this recipes is a polbano pepper fill with butternut squash bharta on top of a peanut and onion sauce called salan. This recipes is just for the butternut squash bharta!

Ingredients:

  • 2 tablespoons canola oil

  • 1 teaspoon cumin seeds

  • 1 cup chopped Spanish onions

  • 1 cup chopped tomatoes

  • 1 tablespoon chopped ginger

  • 1 teaspoon chopped green chili

  • 1/2 teaspoon turmeric

  • 1/2 teaspoon red chili powder

  • 2 pounds butternut squash

  • 1/2 teaspoon roasted cumin powder

  • 1 tablespoon lemon juice

  • Kosher salt, to taste

Method:

  1. Peel, deseed and cut the butternut squash into small pieces.

  2. Grease a baking tray and roast the squash in the oven until it’s tender.

  3. Heat oil in a pan, add the cumin seeds and let them crackle.

  4. Add the chopped onions, cook them till golden brown.

  5. Add the tomatoes and the turmeric powder, sauté till the tomatoes are mashed.

  6. Add the ginger, green chili and red chili powder and sauté for 2 minutes.

  7. Mash the squash and add to the above masala.

  8. Sauté until the mixture leaves the sides of the pan.

  9. Finish the dish by adding the roasted cumin powder, lemon juice and salt. Garnish with chopped cilantro.