Trini Pumpkin
Ingredients
- 1 tablespoon vegetable oil
- 1/2 small onion, sliced
- 1-2 garlic cloves minced
- 1 butternut squash
- salt to taste
- 1/2 teaspoon cumin (ground geera)
- 1/4 teaspoon kashmiri chili powder, paprika or cayenne
- 2 cups chicken stock, or water as needed
- 1 tablespoon brown sugar optional
Instructions
- In a pan on medium heat, add your vegetable oil and sliced onion and sautee for about 5 minutes until onions are translucent and begin browning .
- Add your minced garlic and mix for 1 minutes
- Add your cubes butternut squash, and your spiced, cumin, and Kashmiri chili powder, paprika or cayenne and a pinch of salt.
- Top with chicken stock or water and mix to distribute seasoning.
- Cover with a lid and let steam until the butternut squash is tender. Add water as needed if your water or stock is evaporating too quickly.
- Mash with the back of your wooden spoon and taste. If you would like, add a tablespoon of brown sugar. This may not be necessary if your squash is very sweet.
- Cook down you mashed squash until it is the consistency you desire. I like mine thick and almost on the verge of caramelizing.