Mashed Butternut Squash with a drizzle of mustard oil
While picking up some frozen veggies from Wholefoods, I chanced upon a bag of butternut squash and suddenly had an intense craving for 'kumro bhaatey' or mashed pumpkin that Ma used to boil along with rice and serve with a healthy drizzle of mustard oil. I could almost smell it! I picked the bag up, stuck it in the freezer and then forgot about it for a whole week. We make plans, then life gets in the way and cravings take a backseat but thankfully not for long! This was not exactly like mashed pumpkin, but satiated my craving nonetheless!
Steam (or boil) 1 Cup of butternut squash. Heat 1 tsp of mustard oil and temper it with a 1/2 tsp of nigella seed and 1 green chili (chopped). Once the seeds start spluttering, add the steamed butternut squash to it. Break it down suing a wooden spoon or spatula. Season it with salt and cook till all the liquid dries up.
Enjoy with piping hot rice. I overate, of course.