Butternut squash is one of my favorite varieties of pumpkin as it is smoother and creamier than the large orange pumpkins we see at Halloween. It is a wonderful match for the earthiness of the chickpeas, especially when paired with these sweet and earthy spices. These ingredients and flavors have a definitive West Bengali flair.
This is a fantastic vegetarian autumnal main course (add more beans or some cubes of paneer) or a great side dish to meat or chicken dishes. You can vary the beans (cannellini or butterbeans would also be delicious) or make it with sweet potatoes.
Ingredients
3 tablespoons vegetable oil
Good pinch of asafoetida
1 bay leaf
¼ teaspoon panch phoran
1–2 mild dried red chiles
1 small onion, peeled and sliced
½ teaspoon ground turmeric
2 scant teaspoons ground cumin
1 rounded teaspoon ground coriander
Salt, to taste
¾ teaspoon sugar, or to taste
2 teaspoons ginger paste
1 ¼-lb butternut squash, peeled, seeds removed and flesh cut into 1 ½-inch chunks
1 cup drained and rinsed canned chickpeas (garbanzo beans)
¾ teaspoon garam masala
¾ teaspoon fennel seeds, ground
Preparation
1. Heat the oil in a large nonstick saucepan. Add the asafoetida, bay leaf, panch phoran and chiles; cook over low heat for about 1 minute.
2. Add the onion and cook until soft and golden. Stir in the turmeric, cumin and ground coriander, along with the salt, sugar and ginger paste. Give the pan a stir, add a splash of water and cook for another minute.
3. Add the squash, pour in ⅔ cup water. Bring to the boil, then cover and simmer until the squash is cooked through, around 15–18 minutes.
4. Stir in the chickpeas, garam masala, fennel seed powder and a splash of water. Cook for another minute and serve. The dish should be moist but not gravied.
Serves 4
