Chef Devon Sanner’s
Local Vegetable Recipes
Winter Squash Bharta (Punjabi Spiced Mashed Squash)
Honeynut -Covilli Brand Organics- Nogales, AZ
January 29th, 2021
Ingredients:
1 pound Hard winter squash (Honeynut, Butternut, kabocha, or similar)
1 cup Red onion, medium dice
6 cloves Garlic, smashed
2 Tbsp Fresh ginger, peeled and minced
½ cup Tomatoes, medium dice
1 green chile, finely diced
2 Tbs. Vegetable oil
½ tsp. Black mustard seeds
½ tsp. Cumin seeds
½ tsp. Garam Masala (Indian spice blend)
½ tsp. Smoked paprika
1 tsp. Ground coriander
1 tsp. or to taste Kosher salt
½ cup Water
2 Tbs. Cilantro, chopped, to garnish
Procedure:
Using a sharp knife, cut the squash in half, remove the seeds, and cut into ½ inch cubes.
Set a heavy-bottomed pot over medium heat. When the pot is hot, add vegetable oil and toast the cumin seeds and black mustard seeds.
When the seeds began to pop after a few seconds, add the onion, garlic, ginger, and chile. Cook and stir occasionally for five minutes.
Add the tomatoes and the remaining spices to the pot and stir. Allow to cook 2 more minutes, then deglaze the pot with water.
Add the squash, stir, and cover the pot. Continue to cook ½ hour, stirring occasionally, and adjusting heat as necessary so as not to scorch the squash.
When the squash is soft, mash it with a large spoon or potato masher. Garnish with chopped cilantro and serve with roti, chapati, or substitute a warm flour tortilla.
