I saw this squash in Farmers Market at Mountain View CA, and fell in love. This was a pomegranate type fruit color and size-wise. The farmer told me that the skin is edible, and is like butternut squash.
I took the two home and planned a vegetable dish similar to North Indian Pumpkin that we eat in marriage festivities.
I baked it whole in the oven at 400F for 10 minutes, maybe 20. I am not too sure, because we were in the process of making a cake, and my d-in-law said she will do the squash to save time. Whatever…..the squash was well done when it was given back to me, cut in half and cleaned of the seeds.
Naturally, I cut them in small slices and assembled my ingredients. The Fenugreek (methi) seeds were already dipped in water to soften. Tamarind paste, unrefined sugar, garlic, onions, de-skinned tomatoes, cayenne, and salt were around.
I took a frying pan and added some oil, allowed it to smoke (smoking is allowed in the kitchen). I added the fenugreek seeds still a little wet, to see spluttering and a little caramelizing of the seeds, probably a mistake. I quickly added the crushed garlic, and the onions, and reduced the heat a little. After a while, the tomatoes and sugar went in to give a thick red slurry. In our household the liquids are called slurry as a reminder that this is a mechanical engineer cook.
A little cooking of the tomatoes and then added some tamarind paste diluted with water. Then the squash, and a little water, just a wee bit. Cooked for a while, not too much. Took it off the stove, and allowed it to absorb the spices’ aroma.
After a few adjustments of salt, addition of garam masala (Indian curry powder), it was perfect.