This is a new way with butternut squash for me. Although it is essentially using ‘curry’ spices and flavours, this blend and combination gives a unique flavour, and the texture with the chickpeas provides something that is really satisfying.
2 large butternut squashes, peeled, deseeded and cut into 2cm dice
4 tbs vegetable oil
2 large onions, finely diced
3 cloves of garlic, finely chopped
large pinch ground asafoetida
2 tbs ground cumin
1 tbs ground fenugreek
1-2 mild dried red chillies
1 tsp ground turmeric
1 tsp ground coriander
1 tsp garam masala
2 bay leaves
200ml/7fl oz boiling water
1 x 400g canned chickpeas, drained and washed
Salt and sugar to taste
1. Heat the oil in a large non-stick saucepan pan over a medium heat. Add the garlic, asafoetida, bay leaf and chillies and fry for 1-2 minutes, stirring well to combine.
2. Add the onion, mix well and fry for a further 3 minutes.
3. Add all of the remaining spices, 3 tbs of water and cook for a further 1-2 minutes.
4. Add the butternut squash cubes and the boiling water to the mixture, bring to the boil then simmer, covered, for 30 minutes until soft.
5. Add the chickpeas and a pinch of sugar and salt. Stir well and serve immediately with rice or naan.