Sat_Mar_23_12:01:15_PDT_2019
In a comment on my last post, Rujuta suggested that I cook an authentic Maharashtrian recipe today
I had the perfect recipe in my bookmarks folder and the matching vegetable in the fridge so it all came together beautifully.
And in record time; hand-on cooking for this dish is about 4 minutes, and then you can let it cook unattended. Harried cooks, read on!
Recipe #37 is for glazed butternut squash, Maharashtrian style. The original recipe is that of bhople che bhaji (red pumpkin vegetable dish) from one of my very favorite blogs, the cook's cottage. I adore food bloggers who have an original voice and are true to themselves, and the authenticity in this blog comes shining true. And this blogger knits- always a plus in my book!
I bought a large stash of butternut squash last weekend, and used up half today and saved half for the Thanksgiving dinner entree. Butternut squash is in season here so it is the logical substitute for red pumpkin.
This is a fantastic recipe. A few seeds (mustard, fenugreek, sesame and poppy, to be exact) and spices (the unique goda masala has a prominent role) transform the humble squash; jaggery (unrefined sugar) adds a yummy, sticky glaze and bolsters the natural sweetness of the squash.
My only modification to the original recipe was to start with 2-3 tsp. oil and to not strain it out at the end (there was no visible oil for me to strain out).
I have to warn you: you will want to lick your fingers as you eat this dish. And possibly the serving spoon, as long as no one is looking.
Starting tomorrow, a string of Thanksgiving dishes!
I had the perfect recipe in my bookmarks folder and the matching vegetable in the fridge so it all came together beautifully.
And in record time; hand-on cooking for this dish is about 4 minutes, and then you can let it cook unattended. Harried cooks, read on!
Recipe #37 is for glazed butternut squash, Maharashtrian style. The original recipe is that of bhople che bhaji (red pumpkin vegetable dish) from one of my very favorite blogs, the cook's cottage. I adore food bloggers who have an original voice and are true to themselves, and the authenticity in this blog comes shining true. And this blogger knits- always a plus in my book!
I bought a large stash of butternut squash last weekend, and used up half today and saved half for the Thanksgiving dinner entree. Butternut squash is in season here so it is the logical substitute for red pumpkin.
This is a fantastic recipe. A few seeds (mustard, fenugreek, sesame and poppy, to be exact) and spices (the unique goda masala has a prominent role) transform the humble squash; jaggery (unrefined sugar) adds a yummy, sticky glaze and bolsters the natural sweetness of the squash.
My only modification to the original recipe was to start with 2-3 tsp. oil and to not strain it out at the end (there was no visible oil for me to strain out).
I have to warn you: you will want to lick your fingers as you eat this dish. And possibly the serving spoon, as long as no one is looking.
Starting tomorrow, a string of Thanksgiving dishes!
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