Mashed Winter Squash with Indian Spices combines the creamy texture of butternut squash with fragrant Indian spices like coriander, turmeric, and black mustard seeds, resulting in a flavorful and comforting side dish that can be enjoyed chunky or smooth.
Here’s a recipe for Mashed Winter Squash with Indian Spices:
Ingredients:
- 1 medium butternut squash, peeled, seeded, and cut into cubes
- 2 tablespoons ghee or unsalted butter
- 1 teaspoon black mustard seeds
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- Fresh cilantro, chopped (for garnish, optional)
Instructions:
- Place the cubed butternut squash in a large pot and fill it with enough water to cover the squash. Bring to a boil over high heat and cook until the squash is fork-tender, about 15-20 minutes.
- While the squash is cooking, heat ghee or butter in a small skillet over medium heat. Add the black mustard seeds and cook until they start to pop, about 1-2 minutes.
- Reduce the heat to low and add the ground coriander and turmeric to the skillet. Stir well and cook for another minute to toast the spices and release their flavors. Remove from heat.
- Once the squash is cooked, drain the water and transfer the cooked squash to a large bowl. Use a potato masher or fork to mash the squash until desired consistency is reached. You can leave it slightly chunky or mash it until smooth.
- Pour the spiced ghee or butter mixture over the mashed squash. Add salt and black pepper. Stir well to combine, ensuring the spices are evenly distributed throughout the squash.
- Taste and adjust the seasoning if needed.
- Transfer the mashed squash to a serving dish. Garnish with fresh cilantro, if desired.
Serve the Mashed Winter Squash with Indian Spices as a delicious side dish alongside your favorite Indian or non-Indian meals. Enjoy!
Wine Pairing
- Riesling: A slightly off-dry or medium-dry Riesling can complement the bold flavors and spices in the dish. Look for a Riesling with good acidity and notes of stone fruits, citrus, and a hint of sweetness.
- Gewürztraminer: With its aromatic and spicy profile, Gewürztraminer can be an excellent match for the Indian spices in the mashed squash. Its notes of lychee, rose petals, and exotic spices can enhance the overall flavor experience.
- Viognier: The richness and full-bodied nature of Viognier can stand up to the intense flavors of the dish. Look for a Viognier with medium acidity and flavors of tropical fruits, apricot, and honey.
- Syrah/Shiraz: If you prefer a red wine pairing, a medium to full-bodied Syrah or Shiraz can work well. Look for a wine with spice-driven flavors, such as black pepper, cloves, and dark fruits, to complement the Indian spices.
- Grenache: Another red wine option to consider is Grenache. It offers a fruit-forward profile with flavors of ripe berries, cherry, and a touch of spiciness. It can provide a nice contrast to the warmth of the Indian spices.