Best 2 Kaddu Sweet And Sour Butternut Squash Recipes

Are you craving a tantalizing dish that harmonizes the flavors of sweet and sour, all featuring the versatility of butternut squash? Look no further! Our culinary journey takes us to the realm of "Kaddu Sweet and Sour Butternut Squash", a symphony of flavors that will ignite your taste buds and leave you yearning for more. This extraordinary recipe transforms the humble butternut squash into a delectable masterpiece, blending the tanginess of vinegar, the sweetness of sugar, and a hint of spice to create a dish that is both captivating and comforting. Let's embark on an exploration of this culinary marvel, discovering the perfect recipe to satisfy your cravings for a sweet and sour adventure.

Check out the recipes below so you can choose the best recipe for yourself!

KADDU (SWEET AND SOUR BUTTERNUT SQUASH)

Kaddu (Sweet and Sour Butternut Squash) image

This cozy vegetable main is an ode to earthy, maple-y fenugreek, a staple spice of Indian cooking that is a perfect match for the mild sweetness of butternut squash. Normally roasted, butternut squash is gently stewed here with ginger, onion, turmeric, tomatoes and brown sugar, bringing out a unique and addictive sweet-and-sour flavor. Kaddu is traditionally paired with puri, a type of fried bread, but roti, tortillas and even toast work well with this bright and hearty one-pot dish.

Provided by Priya Krishna

Categories vegetables, main course, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 teaspoon fenugreek seeds
1/2 teaspoon ground turmeric
1 small yellow onion, finely diced
2 tablespoons minced fresh ginger
1/2 teaspoon red chile powder, such as cayenne
1/4 teaspoon asafetida (optional)
1 medium butternut squash (about 2 pounds), peeled, seeded and cut into 1/2-inch cubes
1 teaspoon kosher salt, plus more as needed
4 medium Roma tomatoes, cut into 1/2-inch cubes
2 tablespoons fresh lime juice (from about 1 lime), plus more as needed
2 tablespoons light brown sugar
2 tablespoons chopped fresh cilantro (stems and leaves), for garnish

Steps:

In a large (12-inch) deep sauté pan over medium heat, warm the oil. Once the oil begins to shimmer, add the fenugreek seeds and cook until they start to sputter, which should be within seconds. Reduce the heat to medium-low and swirl in the turmeric. Add the onion and sauté until it just starts to soften, 3 to 4 minutes. Add the ginger, chile powder and asafetida (if using), and cook for 1 minute. Add the butternut squash and salt, cover and cook until the squash is tender, 10 to 15 minutes.
Stir in the tomatoes, lime juice and brown sugar. Reduce the heat to low, cover and cook until the tomatoes are soft but still retain their shape, about 5 minutes. Remove from the heat. Taste and adjust the lime juice and salt according to taste. Garnish with the cilantro and serve warm.

SWEET AND SOUR BUTTERNUT SQUASH OR PUMPKIN

Sweet and Sour Butternut Squash or Pumpkin image

This dish from Madhur Jaffrey, the well-known Indian cookbook author, belongs to a category of Bangladeshi foods known as bharats. Part relish and part vegetable dish, they add extra flavor to a meal. "We are beginning to find peeled and seeded butternut squash in our supermarkets now, making this dish a snap to make," Ms. Jaffrey says. Use mustard oil for an authentic Bengali taste, or substitute olive oil. Mustard oil and other Asian ingredients and seasonings like asafetida and urad dal can be found in Indian food stores and specialty shops.

Provided by Tara Parker-Pope

Categories side dish

Time 20m

Yield 4 to 5 servings

Number Of Ingredients 9

Ingredients

3 tablespoons mustard oil or olive oil
A generous pinch of ground asafetida
1/2 teaspoon whole brown or yellow mustard seeds
4 cups (1 1/4 pounds) peeled and seeded butternut squash or pumpkin, cut into segments 3/4- to 1-inch in size
3/4 to 1 teaspoon salt
1 1/2 teaspoons sugar
1/8 to 1/4 teaspoon cayenne pepper
1 tablespoon plain yogurt
2 tablespoons chopped cilantro

Steps:

Pour the oil into a frying pan and set over medium heat. When hot, add the asafetida and mustard seeds. As soon as the mustard seeds start to pop, a matter of seconds, add the squash. Continue to cook, stirring, for about 3 minutes, or until the squash pieces just start to brown.
Add 1/4 cup of water, cover, turn heat to low, and cook for about 10 minutes, or until the squash is tender.
Add the salt, sugar, cayenne and yogurt. Stir and cook, uncovered, over medium heat until the yogurt is absorbed and no longer visible. Sprinkle in the cilantro and stir a few times.

Nutrition Facts : @context http, Calories 133, UnsaturatedFat 7 grams, Carbohydrate 15 grams, Fat 9 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 296 milligrams, Sugar 4 grams

Tips:

Choose the right butternut squash: Look for a squash that is firm and has a deep orange color. Avoid squash that is bruised or has soft spots.
Peel and cube the squash: Use a sharp knife to peel the squash, then cut it into 1-inch cubes.
Roast the squash: Preheat your oven to 425 degrees Fahrenheit. Toss the squash cubes with olive oil, salt, and pepper, then spread them in a single layer on a baking sheet. Roast for 20-25 minutes, or until the squash is tender and slightly browned.
Make the sweet and sour sauce: In a saucepan, combine the vinegar, sugar, soy sauce, ketchup, and pineapple juice. Bring to a boil, then reduce heat and simmer for 5 minutes, or until the sauce has thickened.
Add the squash and cook: Add the roasted squash to the sauce and stir to coat. Cook for an additional 5 minutes, or until the squash is heated through.
Serve: Serve the sweet and sour butternut squash over rice or noodles, or with your favorite side dishes.

Conclusion:

Sweet and sour butternut squash is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover squash, and it is also a healthy and affordable meal. This dish is perfect for a weeknight dinner or a potluck. With its sweet and tangy flavor, it is sure to be a hit with everyone who tries it.