Butternut Squash Kootu
I have been looking for a suitable recipe for the butternut squash which is commonly available in the Southwest. This kootu recipe gives a South-Indian twist to this vegetable.
- Butternut Squash: peeled, de-seeded and cut into 1 cm cubes 3 cups
- Dessicated coconut/fresh coconut: 1/2 cup
- Jeera/cumin: 1.5 tbsp
- Black pepper: 1/2 tsp (or more according your taste)
- Vegetable oil: 1/2 tsp
- Mustard seeds: 1/4 tsp
- Thuver dal/Pigeon Peas: 1/2 cup
- Salt 1/2 tsp or to taste
 Bring 1 cup of water to boil along with the salt. No more salt will be added to this dish beyond this.
 Add the cubed butternut squash pieces.
 Reduce heat to medium, cover and cook for 6 minutes.
 Pressure cook thuver dal for 3 whistles (1:3 dal:water proportion).
 (If using dessicated coconut)Boil 1 cup of water and pour over the coconut. Let it sit for about 3 minutes. Filter the water out.
If you wish you can add the jeera to the coconut at this stage.
 Add jeera(if not added earlier) and pepper to the coconut and grind into fine past with 1/2 cup water.
 Heat oil and add mustard seeds to it. Once it splutters add to the cooked squash.
 Add the dal to the squash.
 Add the masala to the squash.
 Add water to get desired consistency (1 and 1/2 cups)to the dish. Cook for 5 mins on medium for flavors to blend.
Enjoy with rice or rotis!!