Butternut Squash Curry (with butter and coconut milk)

I always enjoy going to the market and buying fruits and vegetables. When social distancing became the norm, I started exploring different online grocery websites for routine shopping and got an opportunity to buy some different vegetables and fruits. Butternut squash is one such vegetable we had for first time in 2021 and loved the taste of it. I experimented different dishes and loved this one with coconut milk.

Note: You can try this with pumpkin too. Just ensure not to overcook.

Ingredients

Butternut squash - 1 medium sized
Butter - 2 spoons
Green chilies - 2
Ginger - 1 small piece (as shown in photo)
Garlic - 4 cloves
Grated coconut - 1 cup
Salt to taste

Red chilly flakes - 1 spoon (optional)

Oregano - 1 spoon

Method

Remove the skin and inner portion of butternut squash and cut it into small pieces.

Remove the skin of the ginger and garlic and grind along with green chillies.

Heat a thick bottomed kadai. Add butter. When the butter starts melting, add ginger, chili, garlic paste. Keep on stirring for about 20 to 25 seconds. Now add chopped butternut squash, salt and mix. Close the lid and cook well. Keep on stirring frequently so that it doesn't stick to the bottom.

Grind the grated coconut in a mixer grinder and extract the coconut milk.

Once the butternut squash is cooked, add coconut milk and cook for another 5 minutes. Add chilly flakes and oregano and mix well.

Note:- If you don't have oregano at home, you can alternatively try adding chopped and dried Indian borage / dodddapatre / sambhar soppu leaves.