Butternut Squash Sabzi – power food blogging

 

Recently, I met a very interesting group of bloggers who are powering their way through a series of power foods every week, based on Power Foods: 150 Recipes with the 38 Healthiest Ingredients, (from the editors at Martha Stewart’s Living Magazine). Mireya- from My Healthy Eating Habits introduced me to them (a big Thank you Mireya :D) It’s a challenge I could not resist. More so because some of the foods I have never cooked with, and others, I would not even think of cooking unless someone was forcing my hand ( for example apricot, the ingredient for next week. In my books, apricots are juicy fruits to be sliced and savored, or better still, grind them – seeds and all- and turn them in a fabulous face scrub. (Don’t laugh :D, St Ives made a fortune doing just that.)

So who are these brave warriors bloggers? Meet them here:

Alanna – Kitchen Parade Veggie Adventure – Alyce – More Time at the Table, Ansh – Spice Roots,  Casey –SweetSav  Jeanette – Jeanette’s Healthy Living, Jill – Saucy Cooks Martha – Simple-Nourished-Living, Mireya- My Healthy Eating Habits

This week’s ingredient got me excited. It is winter squash. I love these colorful little gourds with all my heart. I always knew these fab little buggers were a gold mine of nutrients, glamorous even (to have a whole festival designed around one? To me, that is one celebrity vegetable :D). But to be a power food too? That had me smiling all the way to my refrigerator.

I am not going to bore you with why they are a power food and glamorous, but if you are new to the term ‘winter squash’, you can find a titanic load of information here, here and here.

Butternut squash

It’s not Halloween yet, so I chose pumpkin’s less glamorous but equally, if not more, powerful cousin butternut squash. To know how powerful, please check here. I decided to make a very simple mixed vegetable that comes straight from my Ma’s kitchen. She is not a fancy cook, but her creations have had many, many people drop their jaws in awe. I have friends who still swear by one curry or the other that they tasted at our place eons back.

When I say not fancy, I mean it. What I am presenting today looks a veritable mish-mash of chopped vegetables. You can’t really make out one from the other, mainly because ripe butternut squash has fibers that disintegrate while cooking. That makes it lose its shape, and coats the fellow vegetables with its soft fibers and juices as well. But trust me, it is even more delicious that way. This little messy looking dish, which refuses to give glam shots, is hot, spicy, sublimely flavorful, and packed with a punch of glorious anti-cancerous antioxidants and nutrients – Protein, loads of fiber, Vitamin E, Vitamin C, Vitamin A, Vitamin B, Folate, beta carotene, potassium, calcium,manganese,  copper, magnesium, zinc, calcium, iron, phosphorus, flavonoids, polyphenol….I can go on and on. You get the gist.

4.5 from 4 reviews
Butternut Squash Sabzi - power food blogging
Author: 
Recipe type: Side
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Butternut squash with eggplant and potatoes
Ingredients
  • 1 cup butternut squash cubed small
  • 1 cup potatoes cubed small
  • 1 cup eggplant cubed small
  • 1 cup onions chopped fine
  • 1 tsp cumin seeds
  • 1 tbsp paprika/cayenne pepper/red chili powder
  • 1 green chili broken into large pieces
  • 1 tomato sliced
  • 1 level tsp coriander powder
  • salt to taste
  • 1 tsp lemon juice
  • 2 tbsp mustard/olive oil (I prefer mustard, but olive is fine).
Instructions
  1. In a skillet (that has a lid), heat oil on high and season cumin seeds.
  2. Once they crackle, add onions, butternut squash, eggplant and potatoes (all at the same time).
  3. Stir to mix.
  4. Add salt, red chili pepper powder and coriander powder. Turn around the vegetables so they get evenly coated with the spices.
  5. Turn the flame to low, cover and cook for 5 minutes. Then uncover and stir gently with a flat spatula, making sure to scrape the bottom so that the vegetables don't stick.
  6. Repeat the process for another 5 minutes. Check to see if potatoes and eggplant are cooked. If not, continue cooking till they are soft.
  7. Now add tomatoes and chilies, mix well.
  8. Cover and cook till tomatoes are soft (another 5 minutes).
  9. Switch off the flame and drizzle lemon juice.

 

 

It’s so good even I think it’s awesome

Also, please join my ongoing Weekend Gala Dinner Extravaganza currently happening here. Link up your gorgeous creations so we can find a perfect menu for that fabulous party.

26 comments for “Butternut Squash Sabzi – power food blogging

  1. September 21, 2012 at 6:30 PM

    I haven’t given butternut squash the Indian treatment yet but this looks really yummy. I can imagine what it tastes like..mmmm.
    I’ll wait to see what other power foods you come up with.

    Nazneen xx
    Nazneen | Coffee and Crumpets recently posted..Pasta with Cannellini Bean SauceMy Profile

    • September 21, 2012 at 6:36 PM

      It’s not fancy when you give it the Indian treatment, but it tastes yummmmmm!!

  2. CCU
    September 21, 2012 at 6:45 PM

    Powerfoods coming from a superchef – makes sense :D
    Love that you have joined! I love this Indian sabzi with butternut squash, I have always wanted to try it Indian style!

    Cheers
    Choc Chip Uru

    • September 21, 2012 at 10:29 PM

      hahahaha! Superchef or no, I love the idea of power foods.

  3. September 21, 2012 at 10:09 PM

    So glad you’ve joined us Minnie! This adventure has been a lot of fun for me and I’m sure it will be for you to. Your sabzi looks amazing!
    Martha@ Simple Nourished Living recently posted..{The Recipe Redux} Martha’s Enlightened Crème FraîcheMy Profile

    • September 21, 2012 at 10:29 PM

      Thank you Martha :) I am looking forward to it.

  4. September 21, 2012 at 11:16 PM

    Welcome to the group and happy power food blogging!
    I have learned a lot with our group; I know you will, too.
    Good luck with venture.
    What a gorgeous sabzi–lovely recipe. Enjoy the weekend, Minnie!
    Alyce Morgan recently posted..38 Power Foods, Week 15 — Winter Squash — Israeli Couscous-Butternut Squash Salad with Fall Fruit, Cheese and Orange VinaigretteMy Profile

    • September 21, 2012 at 11:35 PM

      Thanks Alyce :D Have a fab weekend.

  5. September 21, 2012 at 11:20 PM

    (My comment seems to have disappeared–I’ll try again)
    Welcome to the group, Minnie. Good to have you.
    I’ve been learning lots and know you will, too.
    Beautiful sabzi!
    Good luck from Alyce @ More Time at the Table
    Alyce Morgan recently posted..38 Power Foods, Week 15 — Winter Squash — Israeli Couscous-Butternut Squash Salad with Fall Fruit, Cheese and Orange VinaigretteMy Profile

  6. September 22, 2012 at 5:56 AM

    mhm… looks so delectable and plus its super healthy. We love health foods! =D
    I love your little descriptions on the pictures, comes handy and its useful. I ll have nto check out that group now. ;)
    Helene Dsouza I Masala Herb recently posted..Comment on Ambade Curry – Spondias, Hog Plum by Hotly SpicedMy Profile

  7. September 22, 2012 at 9:01 AM

    It sounds silly but I was really eating squash because I liked the flavour and texture. I kind of knew that it was good for you being a vegetable but I didn’t realise that it was a superfood!
    Lorraine @ Not Quite Nigella recently posted..Airline Review: China Southern Airlines Business Class, Guangzhou To AmsterdamMy Profile

  8. September 22, 2012 at 12:32 PM

    Nothing says “welcome to fall” like butternut squash … Looks so good, Minnie :-)
    CJ at Food Stories recently posted..NEW Food Story Photo Submissions & Photo Contest UpdateMy Profile

  9. September 22, 2012 at 2:37 PM

    OK, OK, believe me you convinced me. I’ll try this funny looking but very delicious dish because it sounds soooo flavorful!
    So glad to have you with us too.

    • September 22, 2012 at 10:46 PM

      It is. Try it, I swear you won’t regret it.

  10. September 22, 2012 at 7:30 PM

    I do love a squash subzi and if it is cooked in mustard oil, all the better. Gald you are part of our blog group, Minnie!
    Ansh recently posted..Baked Acorn Squash with Salmon MousseMy Profile

    • September 22, 2012 at 10:47 PM

      Thanks Ansh! I loved your posting too. Looking forward to know you :)

  11. September 24, 2012 at 8:26 AM

    I don’t think I’ve ever used Butternut squash before but this sounds delish! Will have to give this a go when I have more cooking time on my hands :)
    Ames @ a Melbourne girl at heart recently posted..much room for improvement – Pho Chu The, Box HillMy Profile

    • September 24, 2012 at 11:52 AM

      It’s really yumm. Hopefully you will like it too :))

  12. September 24, 2012 at 9:08 AM

    This dish looks amazing. I love butternut squash soup so am sure I’ll love this dish. Bookmarking it to try soon.

    Mina
    Mina Joshi recently posted..Mutter Paneer with Tikka masalaMy Profile

    • September 24, 2012 at 11:52 AM

      You must tell me how it turned out. Will wait :D

  13. September 24, 2012 at 11:19 AM

    Welcome to the Power Foods group Minnie! I love all the spices in the dish you made this week – can’t wait to see what else you make throughout this fun series.
    Jeanette recently posted..Gluten-Free Chocolate Coffee Marble Cake Recipe (Starbucks Giveaway)My Profile

  14. September 24, 2012 at 1:35 PM

    Sounds very comforting and I always love butternut squash! With my favorite potatoes and spices… this must be really delicious!
    Nami | Just One Cookbook recently posted..Japanese Cheesecake | Cream Cheesecake チーズケーキMy Profile

  15. Indrani
    September 27, 2012 at 9:49 AM

    Made the sabji…smells good….will let you know how it tastes….:)

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