This pretty Squash makes a great side dish for an Indian Curry Night.
I really like the gentle sweetness and delicious Indian spiciness in this dish.
1 Harlequin Squash (or other Pumpkin/Squash)
1/2 tsp Cumin Seeds
1/2 tsp Nigella Seeds
1/2 tsp Fennel Seeds
1/2 tsp Black Peppercorns
1/2 tsp Fenugreek Seeds
5 dried Red Chillies
1tbs Coconut Oil
1 tsp Sea salt
1/2 tsp Amchur Powder
In a wide non stick heat the Oil and add the whole Spices,
stir for minute then add the diced Squash and sprinkle with the Salt.
Mix well with the Spices then cover and turn the heat to very low.
Cook until the Squash is nice and soft, stirring every now and then.
When the Squash is done squish some of the pieces and leave some for texture. Stir in the Amchur Powder to balance the sweetness. Lemon juice maybe used instead of Amchur.
The skin now has a nice chewy quality and the flesh is lovely and soft.
I'm not sure it will last until the rest of the Curries are ready,
I could eat it just as it is, right now!